English cheese bread
(1)
A lovely tasty cheese bread which goes well with many foods. I used a mixture of mature Chedar and Red Leicester for added flavour. Other cheeses can be used depending on your taste, but with this recipe soft cheeses are not recommended. The one thing you cannot share from the photo is the lovely aroma. I was 40 years in the bakery industry and now retired. I have taught baking to many in the Near & Middle East and would like to pass these skills on to make delicious and easy breads with or without a bread machine. Bread making is easy if you do not deviate from tried and tested methods.
30 people made this
Ingredients
- 500g strong white flour
- 10g salt
- 20g sugar
- 10g milk powder
- 7g fast action dried yeast
- 5g dough improver (optional, can be found in specialty stores and online)
- 300g cold water, as needed (depends on flour)
- 125g mature Cheddar cheese, grated
- extra Cheddar cheese for the top
Method
- Place all dry ingredients in the mixing bowl together except the water and cheese.
- Add the olive oil and water, about 275g to start, and mix on slow speed for 2 to 3 minutes and then on a faster speed for an additional 4 to 5 minutes adding water until a smooth consistant workable dough is achieved.
- In the last 2 minutes of mixing add 125g of the cheese and decrease mixer speed to allow the cheese not to be chopped too small and not to release the liquid in the cheese and prevent a loose dough.
- Remove from mixer and shape, roll into a ball and cover and rest for 5 minutes.
- At this stage decide what you want. You will have between 900 and 1000g of dough. This can be used to make one loaf of 1kg, 2 smaller ones of 450 to 500g each, or rolls of 80 to 120g.
- Whichever your choice you will cut and shape to your needs. For the 1kg loaf, take the rolled dough, turn upside down on a lightly floured surface, flatten out, shape and roll into a length just a lttle shorter than the tin size as this will expand during proving. Make sure the rolled join is on the bottom.
On the top of the dough, spray lightly with water and dip the loaf into the remaining grated cheese, the cheese will now stick to the dough. Place in a loaf tin.
Cover over with damp or floured cloth or plastic in a warm room until well risen, about 1 hour. The time will vary and you will need to monitor the proving process in your circumstances.- During the last 15 minutes of the proving process heat your oven to 200 C / 180 C fan / Gas 6. Baking time will vary again depending on your oven, but it should be 30 to 40 minutes.
- If you are making rolls on trays then baking time for a 100g roll will be 12 to 14 minutes depending on your oven.
