Friday, 5 April 2013

Cheddar Cheese Bread
the fresh smell of bread baking in the oven!
Anyone entering your home will know it's distinct aroma.
Ready for a slather of butter or homemade jam!
Is there anything more comforting?
You feel fuzzy and warm all over.
This is a leavened bread using yeast and eggs!
It is a Challah with cheese, fluffy on the inside great for toast and sandwiches.
Crunchy and flaky on the outside, permeated with specks of old sharp cheddar.
This recipe makes one loaf which I like to form into a loaf pan for perfect toast slices.
You can shape it any way you like!
1/4 cup warm water
2 1/4 tsp yeast
1/8 cup sugar
3 1/2 - 4 cup flour + extra for kneading
1 tsp salt
2 tbsp butter, room temp
2 eggs,beaten (reserve 1 tbsp for brushing on top)
3/4 cup warm water
In a stand mixer bowl with a hook, add the first three ingredients and let stand until yeast foams, approx. 10 min. (If the mixture does not foam the yeast can be old)
To the bowl add eggs, butter and 2 cups flour. Turn the machine on med/low and begin to mix.
Add the salt, remaining water and continue mixing adding more flour. Mix for 3-5 minutes to develope the gluten (gluten is the stretch which adds lift to the bread)
Remove to a floured surface and knead until the dough is no longer sticky, adding flour if needed.


Step 1: Cut dough into 3 and roll into 3 long ropes. 2"x12"
Step 2: Cross the top of Left strand over to the Right. Cross
the Right top strand over to the Left.

Step 3: Continue crossing the strands until you reach the end.
Step 4: Pinch and tuck in the ends.

Step 5: Place in a greased or sprayed loaf pan or leave free form
Brush with 1 tbsp egg wash. Sprinkle with poppy seeds.
Proof for 1 hr in an oven with the pilot light on, uncovered to allow it to develop a crust.

Bake in a preheated 375F oven to golden brown approx. 20min.
Enjoy with Love!

No comments:

Post a Comment