Soft Cheese Bread

Soft Cheese Bread - A tasty and soft bread that is not complicated to make at home.

 

 

 

 

 

Soft Cheese Bread

Adapted from chubbyhubby

 

 

Ingredients

• 397g bread flour
• 1½ tsp kosher salt (I used 1 tsp)
• 32g brown sugar
• ½ cup of lukewarm water (around 35^oC)
• ½ cup + 1 tbsp lukewarm milk (around 35^oC)
• 7g instant yeast (I used 2 tsp)
• 28g unsalted butter
• 170g grated cheese (I used 200g grated cheddar cheese)
• 3 tbsp dried chives (optional)
• some garlic power, mixed into the grated cheese (not in original recipe)

Method (Kneading by Hand):

1. Whisk the yeast in the lukewarm water in a small bowl. Set aside. Whisk the flour, salt and sugar together in a large mixing bowl.
2. Warm the milk and melt the butter in a small saucepan set on low fire. Do not let it boil.
3. Pour the milk and yeast  mixtures into the flour mixture and stir with a wooden spoon for 2 minutes. Let the dough rest for 5 minutes.
4. Knead the dough by hand, sprinkle extra flour if too wet, add more water (bit by  bit) if too dry, until  you get a non-sticky and smooth dough, about 8-10 minutes.
5. Add in the chives (if using) and knead to incorporate into the dough.
6. Form the dough into a ball and place it in a clean, lightly oiled bowl, cover the bowl with plastic wrap. Let it rest at room temperature for first proofing, about 60 minutes or until it doubles in size.
7. Once the first proofing is done, transfer the dough to a lightly floured work surface and divide it into 6 equal pieces.
8. Roll them into small balls. Working with one ball at a time, roll it  into flat rectangle sheet, around 8 inch in length by 6 inch in width.
9. Sprinkle the garlicky grated cheese on the surface of the rectangle, and roll the dough up like a rug, from the long side, like rolling a swiss roll. Seal up the seam part (tapping it with wet finger) to prevent the melted cheese from leaking out after baking. Coil the roll to form a spiral bun and tuck the other end underneath the bun.
10. Place the spiral buns about 1” apart in a greased round cake pan. Sprinkle the top with some water and cover loosely with plastic wrap for second proofing until 1.5 times it original size. This will take about 1-1.5 hours.
11. Before baking it at preheated oven (180^oC), use a toothpick to poke some holes gently through the top crust to release the air bubbles that may have formed in the cheese buns during the rising process.
12. Bake the bread for 25-30 minutes or until the crust is golden brown.
13. Remove the bread from the pan and let cool on a wire rack.

 

This is for Yeastspotting.