Corny Goat Bread


  • 1 ¼ tablespoon fresh yeast
  • 2 cups whole milk
  • ¾ cup fresh goat cheese
  • ¼ cup corn
  • ¼ cup onion, diced small
  • 1 ¼ tablespoon sea salt
  • 4 ¼ cups bread flour, plus extra for kneading


Mix yeast with ½ cup milk, let sit for 5 minutes and whisk until dissolved.  Transfer to large bowl and add remaining milk, goat cheese, corn, onion and  2 cups of flour. Cover and let sit at room temperature for 4 hours.

Add salt and remaining flour and knead until gluten is fully developed, about 10 to 15 minutes. Allow dough to proof for one hour or doubled in volume. Deflate dough and proof one more hour.

Portion dough into large balls, about ½ a pound each. Round the dough and place on parchment lined sheet tray and proof for 1 hour or doubled in volume.

Bake in preheated 400 F oven with heavy steam (mist) until golden brown, 20-25 minutes.  Makes 8 rounds.

Chef-Owner Stephanie Izard, Girl & the Goat, Chicago