This recipe is from Brody and Apter
I followed the recipe without deviations or alterations, carefully measuring out exactly 5 ounces of goat cheese (interesting that Brody and Apter call for 5 ounces, when goat cheese is usually sold in 4 ounce packages in my neck of the woods), using my on-going sourdough starter, and yes, even using the powdered goats milk.
How did it turn out?
I got a pretty strong rise out of this bread. Actually, it rose so much I was afraid it was going to blow the top of the machine open and overflow the pan. Fortunately, neither happened, but it was still impressive.
The top crust would have come out okay, except for that giant hole/crack sort of in the center. Again, I’m not sure if this is a natural artifact of bread machine bread or what.
I thought I had a photo of the loaf texture, but I can’t find it now. If I do find it, I’ll add it. But the texture was fine; no big gaps or air holes or anything of that sort.
And the taste? Well, I found it kind of disappointing. I was expecting another assertive, cheesy bread, and what I got tasted like…basic off-white bread. It wasn’t a bad bread, just a little bland. If I was going to make this again (and I probably will, since I still have powdered goat’s milk left over) I would use one of the flavored goat cheeses – something rolled in herbs or pepper, for example – and I’d think about throwing in a tablespoon or two of oregano or “Italian herb mix” as well. I’d give this a C+, and probably try it again with those modifications.
Next bread in the machine: Simon’s Shiner Bock Cheddar.