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(Experiment 124) Cheese bread

Not sure who invented cheese bread, but you know what? It’s not important, what is important is how delicious this bread is.

It’s also one of the simplest bread recipes I have ever done so give it a shot!

You need 

  • 480g bread flour
  • 1tsp salt
  • 1/2 cup milk
  • 1/2 cup water
  • 8g instant dry yeast
  • 250g grated cheddar cheese
  • 25g sugar
  • 57g butter

Instructions

Too dry
  1. In a cup put the milk and water and microwave for 30 seconds. This will bring the temperature to around 100-110F. Whisk in the yeast and wait 5 mins. In another container also nuke the butter for 30 seconds, you just want to melt it but you don’t want it warm.
  2. Meanwhile, in your stand mixer bowl, dump about 90% of the flour ( the leftover will be used to adjust as needed), salt, and sugar. Give it a little spin to combine everything.
  3. Dump both the butter and water/milk/yeast mixture into the mixer bowl and using the hook attachment combine everything. You don’t want the dough to be dried nor super sticky, somewhere in the middle. If too wet adjust with leftover flour. If easier, you can do this on a countertop and do it by hand.
  4. In a large container, lightly cover with oil and dump your ball of dough inside. Cover and let rest 2 hours.
  5. Lightly flour a work surface and dump the dough, press it down gently to release the air. Using a rolling pin you want to create a 10″x16″ ( no need to get the tape out).
  6. Put your cheddar cheese on the dough but don’t cover the sides, leaving about 1/2″. Then roll this baby down tightly. Make sure you pinch the seam. Place the seam underneath and using a knife chop your roll in half.
  7.  Then simply make a twist at each end and pinch each extremity. If you have leftover cheese or whatever felt off, simply drop it on the top of the bread 😉
  8. I’m using a 9×5 load pan, I greased it with butter. Put the loaf in the pan. Cover with plastic wrap for 30 minutes.
  9. Bake at 350F for 45 minutes. I highly recommend you cover with aluminum foil the top after about 25 minutes else it may over brown. Also, to prevent having an over-baked bottom, I put a reversed cookies pan on the rack underneath.
  10. Remove from oven and allow to cool 5-10 minutes. After, put it on a cooling rack and allow it to cool for an hour.

This freeze pretty well, but I do find you need to toast them to get the best out of it. Simply wrap the piece of bread in plastic wrap and put it in a large freezer bag.

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