Cheese lovers will come back for seconds with this gorgeous yellow and orange tribute to Northern France’s obsession with magnificent cheeses. Each cooking step is as delicate as the dish itself, taking ample amounts of time to set, rise, and merge together. A soft gooey dough goes through two rising processes before it can be layered with very thin slices of Maroilles. Water, poured into the larger casserole dish, steams the cheese and dough stopping them from drying out. Allow the oozing magnificent cheesy bread to cool before slicing and serving.
- Preheat the oven to 410F.
- Pour the flour into a bowl, break the egg in the center, and mix.
- Mix the yeast with the warm milk, and slowly pour the milk into the bowl while kneading the dough by hand.