INGREDIENTS

LOAF BREAD

500 grams flour

10 grams dry yeast

10 grams salt

5 grams bread improver

150 ml water

2 tablespoons olive oil

1/2 tablespoon fine herbs

CREAM CHEESE

150 grams Manchego Cheese

100 grams Cheddar Cheese

50 grams Adobera Cheese

1 1/4 liters whole milk

1 1/4 liters whipping cream

1/4 white onion

2 garlic cloves

1 bay leaf

40 grams butter

Salt and pepper to taste

PREPARATION

FOR THE LOAF BREAD 

1.Preheat oven to 230ºC.

2. Sift all dry elements (flour, yeast, salt and improver) put on the table where you will work and form a volcano. Add water little by little to the center of the dough. Mix until well incorporated mass is obtained. Add fine herbs and knead with force on the table until a smooth dough is obtained. Cover with a plastic or a damp towel and set aside in a place at room temperature until the dough rises, doubling its volume. Separate the dough in portions of 180 to 200 grams and roll and finish giving a dome shape against the table. Varnish with olive oil, let rest for 15 minutes more so that dough raises.

TIP: the dome shape, sphere with a flat base, is important because when baking the bread, it will not deform.

3. Once volume is increased again, varnishe the surface a second time with olive oil.

4. Baste and flour a baking sheet. Place dough domes and bake for 10 minutes. Lower the temperature of the oven to 190ºC and bake for 15 more minutes or until cooking is complete. Once baked, remove and let cool.

FOR THE CREAM

5. Heat butter in a pan. Once hot, sauté the onion and garlic until clear. Add bay leaf and milk. Reduce over low heat until obtaining a smooth consistency. Add the cream and the fine grated cheeses. Incorporate with a balloon whisk. Strain and season to taste.

6.To each bread loaf, cut the top with the help of serrated knife, as lid. Remove a little of the starch from the center and serve inside the hot three cheeses cream and cover.