Tete de Moine and Pear Bread

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Classic cheese and pear combination

Ingredients

Dough:
300 g flour
3/4 tsp salt
21 g yeast, crumbled 175 ml mixture of equal parts water and milk

Pear Filling:
200 ml white wine
1 Tbsp lemon juice
1 tsp sugar
2–3 pears (Louise Bonne is a suitable variety), seeded and cut into slices a half centimeter thick

Cheese Filling:
250 g ricotta
125 g Tête de Moine, grated
1 egg, beaten, plus 1 egg yolk
1/2 zest of half a lemon, plus 1 tsp juice
1 Tbsp finely chopped parsley
salt, pepper, lemon pepper
1 egg yolk, thinned with 1 tsp milk

Method

Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in a little of the water-milk mixture and pour into the well along with the remaining liquid. Knead until a smooth dough forms. Cover and let rise at room temperature until the dough has doubled in volume.
Pear Filling: Combine the wine, lemon juice, and sugar in a saucepan; bring to a boil. Add the pears, cover, and simmer for 3–5 minutes. Remove from heat and allow the pears to cool in the cooking liquid.
Cheese Filling: Combine all ingredients and season to taste.
On a floured surface, roll out the dough into a 45x32 cm rectangle and cut into 12 small rectangles (15x8 cm each). Grease loaf pans with butter and fill with alternating layers of dough, pears, and cheese filling, ending with a layer of dough on top. Cover and let rise for 45–60 minutes. Brush the tops of the loaves with the thinned egg yolk and sprinkle with lemon pepper.
Preheat oven to 200 °C. Place loaves on a lower rack and bake for approximately 35 min

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