Soft Cheese Bread Peter Reinhart

Category: Yeast bread
Soft Cheese Bread Peter Reinhart

Ingredients

Wheat flour, premium 415 g
Whole grain wheat flour 100 g
Salt 9 g
Brown sugar 30 g
Warm water 35 С 148 g
Milk or whey 35 С 165 g
Dry instant yeast 1 tsp
Onion, finely chopped 120 g
Olive oil (vegetable) 35 g
Grated cheese in dough 100 g
Filling
Grated cheese 120 g

Cooking method

  • Dough preparation:
  • load all the ingredients (except onions) into the bread maker in the manner prescribed by the instructions for the x / p. Select the Yeast dough mode, switch on. 5 minutes - the initial kneading is in progress, 5 minutes - rest, at the beginning of the main batch, add finely chopped onions. At the end of the main batch interrupt the program, take out the dough, round and put in a dish greased with vegetable oil, close the lid and put in the refrigerator overnight... The dough should double in size. You can store it in the refrigerator for about 4 days.
  • The next day, let the dough from the refrigerator warm up at room temperature (about 2 hours). Roll into a layer, sprinkle with cheese, roll into a roll. Allow to distance 60-90 minutes or until the volume increases by 1.5 times.
  • Preheat oven to 180 degrees 15 minutes before baking.
  • Be sure to chop the bread over the entire surface with a toothpick.
  • Bake for 30-35 minutes.
  • From this portion I get 3 bars, these are:
  • Soft Cheese Bread Peter Reinhart
  • Soft Cheese Bread Peter Reinhart

Note

Marginal notes:
1. If you bake on the same day, do not put the dough in the refrigerator, leave it for 60-90 minutes until it doubles in volume, form a loaf and bake. But, believe me, after the cold, the taste of the bread will be much richer.
2. Fresh yeast for this portion needs 9-10 g.
3. Bread can be baked entirely from regular wheat flour.
4. Do not try to put more cheese in the filling, there will be large voids in the product. And be sure to chop with a toothpick before baking, so that the bread does not swell too much.
5. I usually use the cheese that is available. Most often I put Parmesan in the dough, and mozzarella in the filling, sometimes I use only one kind of ordinary cheese for everything.
6. Onions are common, onions, in the recipe, as a rule, 1 small head or half of a large one goes. You do not need to fry it first.

It's just delicious bread. And warm, and cold, and the next day, it's still delicious. Even the dough has a delicious aroma, and even during baking, everyone pulls up to the kitchen with one question: "Soon already?"
Recipe from the book "Artisan Breads every day" by Peter Reinhart.
Good luck to everyone and delicious pastries!

Freesia
Thank you! Beautiful bread! : flowers: I will certainly cook!
Vitalinka
Very appetizing bread !!! I'll take the recipe to bookmarks for now, I will definitely cook it.
Anise
Freesia, Vitalinka,
Bake to your health! There will be questions, I'm always happy to help. I hope you enjoy it too. Share your impressions later, okay? I wish you good and tasty pastries!
Masha22
Thank you for the great recipe! The bread turned out to be so tasty - just a fairy tale Respect to the author
Anise
Masha22, Welcome!
I am glad that you have used the recipe and that it suits your taste. Bake to your health!
But I really want details: how, what? Maybe there is an opportunity to show? It's very interesting to see how you did it.
Masha22
Anise, the bread turned out to be delicious, all the ingredients are so balanced - just a miracle. Now, once a week, I definitely spoil my family with such a delicious bread. In our family it is called "Anis bread". I can't put the photo yet for technical reasons. Once again, a huge merci
Anise
Masha22, so glad!
Indeed, the bread according to this recipe is very tasty, you want to bake it again and again.

Quote: Masha22

... I can't put the photo yet for technical reasons ...
nothing, it's not necessary (just interesting).
Altusya
Delicious dough.
I put the dough overnight. It didn't fit in the refrigerator twice. Maybe I misunderstood. But then in two hours at room temperature it warmed up about 1.5 times and came up. Formed two bars.
She let the proofing for an hour. But they increased badly. I put it in the oven. At first there were handsome men, and then the two loaves fell in love with each other and joined with cheese sides in full. I think that the seam (although it was pinched thoroughly) did its job. In general, the insides burst out

I did not heed the advice to put less cheese as a filling. Yeah, that's how it happened, emptiness and a feeling of not baked.
But my God! What a delicious dough!
And yet, the bars stood under a towel and settled completely. Have become flattened.

OFF. Thanks to Tanya-Admin for a tip on how to bake on stone in the "Stone for baking" temka. Today I baked this bread in exactly the way you advised.
Admin
Quote: Altusya


And yet, the bars stood under a towel and settled completely. Have become flattened.

OFF. Thanks to Tanya-Admin for a tip on how to bake on stone in the "Stone for baking" temka. Today I baked this bread in exactly the way you advised.

The dough could settle - the dough was stagnant or unripe, it did not fully distance, but the dough in this situation turned out to be of not quite that quality So what, we learn to make dough for loaves

Thank you I accept! Bake to your health!
Altusya
Tanya, well, I have rather two options, this is something that did not reach the end and the second (it spat out through the sidewall, squeezed everything out) a lot of noverno cheese.
The bottom was pinched at the bottom, when the loaf was being baked, it fell on the side and, you see, the seam was torn.
Altusya
Admin, Tanya, I just thought about this. I formed a bar and placed it in a homemade baguette mold. Perhaps it was necessary to just put the bar and it would not have come out (squeezed out) from the side. Could this have affected? What do you think?
Admin
Altusya, no - it will not save the situation! It's a pity the photo is not visible ...

The reason is the poor-quality dough, judging by your story, the dough did not stand well and may have stopped during the proofing.

Once again, we are doing the dough, observing, reading the recommendations of the author of the recipe
Altusya
Rather, it simply did not distance itself. I will try this bread without cheese and onions.
Thank you.
Admin
Quote: Altusya

Rather, it simply did not distance itself. I will try this bread without cheese and onions.
Thank you.

On the forum there are similar recipes without filling, try to work out the dough YOURSELF first! If it works, let's move on
Anise
This recipe makes delicious buns. All ingredients that are listed in the first post of the topic, except for the filling. The cooking technology is the same: mixed, put in the refrigerator at least overnight. Form buns in the morning, distance, bake at 180 ° C. A simplified version, but the taste is as wonderful as that of bread. It is quite an option for making it easier to bake this bread:

Soft Cheese Bread Peter Reinhart

Soft Cheese Bread Peter Reinhart
Meri popins
Don't laugh! I'm just learning Take my Siamese twins 🔗 Despite outright failure 🔗 the bar sat on time - very tasty !!!
Anise
Meri popins, I will admire, because it turned out excellent bread! Right!
And there should be such holes from the cheese filling. Well done!
Thank you for sharing your impressions and for the photo.

Meri popins
Anise, Well, I look up to your pictures, but everything is much more beautiful there. So we will work and improve! And the bread is good - the whole family liked it. Thanks for the recipe and support!
Meri popins
Second try came out better 🔗 I wanted to make it completely without filling, but still sprinkled it a little with cheese. Delicious too!
Anise
Meri popins, great bread! And the crumb is beautiful!
I am very glad that you liked the recipe.
Everyone loves this bread too, and I bake it quite often.
Thank you very much for your report!
Galina S
Anise hi, here's some bread !! this turned out !! crust is crunchy.so tasty, and the crumb is uncooked. the cheese is just in the dough, there was not enough for the filling, thank you !!!

Soft Cheese Bread Peter Reinhart

Soft Cheese Bread Peter Reinhart
Anise
Galya, the bread is super! So beautiful! How well it keeps its shape!
And the crumb, the crumb is delicate and just lace! You're good!
Thank you!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers