This was one of the best and softest bread that we’ve ever had and even more delicious than the one that we used to buy in our favorite bakery. The bread recipe was actually the same as the Chicken stuffed bread, but this time I replaced some of the milk with water just to find out what would happen to the texture of the bread if I combined water and milk. The bread was slightly softer in my opinion, but overall there was no big difference and no one even noticed the difference.
As I shared with you before, my son is a cheese lover and his favorite bread is always cheese bread. We actually never find this kind of melted cheddar cheese stuffed bread in Singapore, but it’s actually very common in Indonesia. There are different kinds of cheese bread in Singapore, but my son always loves the cheese bread that we buy in Jakarta. Commonly, you will find the bakeries mixing the cheese with flour and powder milk for the filling (next time I will certainly try to make this kind of cheese bread), but when I asked my son, he said he preferred the bread with cheddar cheese only and without any mixture, so that was what I made.
The good thing of making bread at home was that I could put good quality cheese as much as we wanted while keeping the cost as low as possible. My son really loved this cheese bread and we even didn’t buy any bread from the bakeries the last time we went back to Jakarta. Can you see how soft and shiny the bread is from the above picture? The recipe for the bread dough is one of my favorite and even though I’ve posted the recipe before, I’ll still write it down again. For better explanations of the steps of how to knead bread dough in the food processor, please refer to my previous post Indonesian Chicken In Sweet Soy Sauce Stuffed Bread.
As for my husband and I who were not big fans of cheese, I made cheese and chocolate stuffed bread with half of the dough. This kind of chocolate or cheese and chocolate stuffed bread is also very common in Jakarta, but not in Singapore. Chocolate stuffed bread has always been my favorite since I was a little girl, and I always bought this kind of bread whenever I went back to Jakarta………………..but not anymore because I can make it at home now…………………and I’m so happy because of that. There are so many variations of bread in Jakarta that we can’t find in here, and I am eager to try making all of them one by one.
For the cheese and chocolate bread, I made a different shape to differentiate it from my son’s cheese bread.
Usually, to make chocolate bread, we used chocolate sprinkle that would melt when the bread was being baked. Since I didn’t have chocolate rice sprinkle that day, I used semi sweetened chocolate chips and it turned out delicious. The chocolate melted differently than chocolate rice sprinkle, but we still loved it because it was so yummy. Look at the melted chocolate below………………….it was so good………….
Now, for the recipe:
- 200 gr bread flour
- 50 gr all purpose flour
- 30 gr sugar
- 1/4 tsp salt
- 6 gr instant yeast
- 2 egg yolk
- 50 gr butter
- 80 ml cold milk
- 45 ml cold water
For the bread fillings:
- Grated cheddar cheese
- Chocolate Chips
For the brushing:
- Egg yolk and 1 tbsp water (whisk)
- Unsalted butter (melted in room temperature)
Method (if using food processor):
- Prepare the food processor with the steel blade assembled. (Based on the review that I read, if the flour being used is under 3 cups, it is better to use the steel blade. If the flour is more than 3 cups, it is better to use the knead blade).
- Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
- Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
- With the motor running, pour milk and water through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds
- Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
- Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
- Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
- Let rise for about 40 to 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
- Transfer the dough to the counter top
- Cut dough into 2. Put the other half back to the bowl and cover with clean cloth so the dough will not dry. We will start by making bread with cheese filling
- Cut each dough into 6 and shape as the instructions below, then place on the baking tray
- How to shape cheese bread
- How to shape cheese and chocolate chips bread
- Cover the dough again with clean cloth and let rise for another 40 minutes
- Preheat oven to 180 Celsius
- Lightly brush each dough with the mixture of egg yolk and butter
- Bake 180 Celsius for 15 minutes
- After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
- Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container