I like making this soft cheese bread. It’s so easy and one of my son’s favorite bread (because he loves cheese so much). The good thing about making my own bread is that I can always decide of how big or small I want the bread to be, how much cheese I want to put inside the bread, and the toppings that I want to use for extra flavor.
This is one of my favorite bread recipe and you can see why by looking at the picture of the bread……………….it’s so soft. This time, I used only milk which made the bread even softer than before, but this will be to each one’s preference, whether you like soft bread or not.
By the way, I believe that homemade bread doesn’t have to be prefect or has the size and shape, because in the end, it’s the effort and the love that we put when making the bread that is count. Homemade bread taste different than the ones for the bread store, and once you know how to make bread at home, you will never want to buy bread from the bakeries anymore.
- 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
- 125 ml cold milk
- grated cheddar cheese
For the brushing:
- liquid milk
- unsalted butter (melted in room temperature)
Method (if using food processor):
- Prepare the food processor with the steel blade assembled.
- 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 and until butter is no longer bigger than peas
- With the motor running, pour milk through the feed tube in a steady stream as fast as the flour absorbs it until 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 (or more, depends on the food processor). 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 8 (around 60 gr) and shape as the instructions below, then place on the baking tray
- Cover the dough again with clean cloth and let rise for another 40 minutes
- Preheat oven to 180 Celsius
- Lightly brush each dough with milk and top with grated cheddar cheese
- Bake 180 Celsius for 20 minutes or until the crust is golden brown (the size was bigger than my previous cheese bread, so it took longer time to bake)
- 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