Recently I bought a Artisan Breads Every Day by Peter Reinhart’s from Amazon.com..Since last year I been longing to get one of Peter Reinhart’s baking book .Too bad when the book arrived my range oven was broke down..Once my new range oven arrived and repaired(yea.. the new oven also gave me problem),immediately I selected one of the bread recipe for baking: It’s Soft Cheese Bread!! I been dying to bake again after so many months in hiatus..
I feel good to bake again..I like the smell of cheese,yeast and flour..Well since I have bread maker,I seldom use hand or mixer to knead the dough.I use BM to knead the dough instead of using my Kitchen Aid mixer bcos I remember someone told me not to wear out my mixer for dough kneading….Anyway,I’m going to post the original method (skip some part,like pan and size)and recipe from the book here…Enjoy!
You can use any kind of beer in this recipe,as both light and dark brews add subtle flavors that will complement the cheese.(I used water instead)
6 1/4 cups (28 oz/794 g) unbleached bread flour
2 tsp (05 oz/14 g) salt,or 1 tbsp kosher salt
5 tbsp (2.25 oz/64 g) granulated or brown sugar,or 3 1/2 tbsp honey (I used granulated sugar)
1 cup (8 oz/227 g) lukewarm water or beer (about 95 F or 35 C) *I just used cold water since I’m using BM*
1 cup plus 2 tbsp (9oz/255 g)lukewarm buttermilk or any other milk (about95 F or 35 C)*I used cold milk in BM*
1 1/2 tbsp 905 oz/14 g) instant yeast
1/4 cup (2 oz/56.5 g) melted unsalted butter or vegetable oil (I used softened butter)
1 3/4 cups 97 oz/198 g) diced onion or small bunch fresh chives*optional*
2 1/2 cups (12 oz/340 g) grated,shredded or cubed cheese
Makes 2 large loves or many rolls
(I dumped everything in BM) but here is the step to step method using dough hook in mixer or hand knead.
1:In a mixing bowl,whisk the flour,salt and sugar together (if using honey dissolve it in the lukewarm water instead)
Separately,combine the water and buttermilk,whisk in the yeast until dissolve,then pour the mixture and the melted butter onto the dry ingredients.If using a mixer,use the paddle attachment and mix on the lowest speed for 2 minutes.If mixing by hand,use a large spoon and stir for about 2 minutes.Let the dough rest for 5 minutes.
2:Switch to the dough hook and mix on medium-low speed or continue mixing by hand,for 3 minutes,adjusting with flour or liquid as needed.The dough should be soft,supple and tacky but not sticky.Add the onion and mix on the lowest speed or continue mixing by hand for 1 minute,until the onion are evenly distributed.
3:Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments,then form the dough into a ball.
4:Place the dough in a clean,lightly oiled bowl,cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days.(If you plan to bake the dough in batches over different days,you can portion the dough and place it into 2 or more oiled bowls at this stage)The dough should double in size in the refrigerator.If you want to bake the bread the same day you mix the dough,don’t refrigerator the final dough:just let it rest at room temperature for 60 or 90 minutes,until it doubles in size.Then proceed to shaping and baking .
5:About 1 minutes before baking,preheat the oven to 350 F(177 C)or 300 F(149 C) for convection oven.Because of the cheese ,there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals.To minimize this,poke through the top crust fewer in a few spots with a skewer or toothpick.The dough may fall a bit,but it recover in the oven.
6:Bake loaves for 20 minutes,then rotate the pans;rotate rolls after 10 minutes.The total baking time is about 50 minutes for loaves and only 20 to 25 minutes for rolls.The bread is done when it’s deep golden brown and the internal temperature is above 185 F(85C) in the center.
7:Remove from the pans and cool on a wire rack for at least 15 minutes for rolls and about 1 hour for loaves before slicing and serving.
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