Wheat cheese loaf with apple

Category: Yeast bread
Wheat cheese loaf with apple

Ingredients

Wheat flour 500-520 grams
Fresh milk 275 ml.
Soft cheese "Rougette" 60 grams
Fresh apple 110 grams peeled, mashed
Sugar 1 tbsp. l.
Salt 10 grams
Dry instant yeast 1.5 tsp.

Cooking method

  • Soft cheese "Rougette" Wheat cheese loaf with apple
  • Put all the ingredients in the bowl of the food processor, make a quick rough kneading of the dough, leave to swell for 15-20 minutes.
  • Next, we knead the dough as shown in the topic Kneading bread dough (wheat and wheat-rye) in a combine and manually
  • We measure the temperature of the dough, it will depend on where we will stand the dough, just on the table, or in the oven at a warm temperature of 30 * C.
  • My dough has a temperature of 30 * C, so I will just stand it on the table, covering the bowl with a large bag, until the dough volume doubles.
  • Now I knead the dough, then I shape the loaf according to all the rules.
  • I put the loaf on a baking sheet, let it stand for 15 minutes while the oven warms up. I heat the oven up to 250 * C together with a ceramic hob.
  • On the raised loaf I make several cuts with a knife, and put the bread in the oven for baking.
  • Baking scheme:
  • 250 * C - about 10 minutes until golden brown appears.
  • I reduce the temperature to 200 * C, bake for about 10-15 minutes.
  • I reduce the temperature to 180-175 * C and bring the bread to readiness, check the readiness with a temperature probe.
  • Wheat cheese loaf with apple
  • Wheat cheese loaf with apple

Note

The bread is delicious!
The recipe is simple to execute!
The flavor of the cheese is usually clear the next day. When I have leftovers of soft cheeses, I always add them to bread, we really like the smell and taste of cheese bread, very aromatic bread.

Despite the fact that the dough was elastic, the bread turned out to be very soft, airy, thin slicing does not work, only in pieces 1.5-2 cm thick.

Cook with pleasure and bon appetit! Wheat cheese loaf with apple

Antonovka
Admin,
Tanya, thank you very much, I just have leftovers now
Admin
Quote: Antonovka

Admin,
Tanya, thank you very much, I just have leftovers now

Lena, bake bread on them !!! I hope you like it And I would like to know your opinion on the taste of cheese in bread
New
Admin, and grated cheese?
Admin
Quote: Nova

Admin, and grated cheese?

New , note that this cheese is very soft, stringy, with a moldy crust on top. Cut the crust thinly, cut the soft part into pieces, the cheese quickly dissolves in the dough when kneading

If you use regular cheese, grate it on a fine grater.
BlackHairedGirl
Admin, beautiful !!! Took a note!
Axioma
Dear Admin!
Hello!
I did not bookmark the recipe, but immediately started baking:

Wheat cheese loaf with apple

I will bring the report after your site is restored after the accident ...
Admin

AXIOMA, good evening!

What a pretty bread, well, the eye is happy to examine! How well you bake bread!
Axioma
Admin! Good night!
Now, obviously, there are no problems with the server of your site, so I turn to prose life baking.

Activated yeast before kneading the dough.
Activation method.
Dissolved yeast into 100 ml of warm milk from the total amount prescribed

Wheat cheese loaf with apple

and added 3 g of sugar from the amount according to the same recipe. Stirred and placed, without covering, in the oven with the light on 30 minutes. For my yeast, a holiday:

Wheat cheese loaf with apple

Grated soft cheese on a fine grater and weighed 60 r:

Wheat cheese loaf with apple Wheat cheese loaf with apple

Grated a fresh apple and weighed 110 r:

Wheat cheese loaf with apple Wheat cheese loaf with apple

Here I made the mistake of not peeling the apple. The pulp darkened and I decided that the color would not particularly affect the aesthetic design of the loaf and did not correct it ... But in vain, as it turned out!
I kneaded the "raw" dough with a hook in Kenwood KM 020:

Wheat cheese loaf with apple

I did not record the time of such a batch, but made sure that there was no dry flour in the dough. Autolysis 30 minutes.
Then the final batch continued. 15 minutes. He lifted the hook and the dough slowly slid down to the bottom of the bowl:

Wheat cheese loaf with apple Wheat cheese loaf with apple Wheat cheese loaf with apple

Measured dough temperature = + 27 ° C. Rolled it into a ball and left it on 10 minutes to rest.

Wheat cheese loaf with apple

Then the dough was placed in a bowl greased with vegetable oil for proving at room temperature:

Wheat cheese loaf with apple

An hour passed and I began to form a loaf. The author of the recipe noticed that the finished loaf is too soft and difficult to cut with a knife - so I cheated. I made it longer and thinner so that I don't have any difficulties when cutting ready-made bread.

Wheat cheese loaf with apple

My clumsy thread:

Wheat cheese loaf with apple

My oven with a stone heats up to 250 ° C about 40 minutes. Baked strictly according to the recommendations in the recipe,
with temperature probe:

Wheat cheese loaf with apple

On the grill:

Wheat cheese loaf with apple

After cooling down:

Wheat cheese loaf with apple Wheat cheese loaf with apple Wheat cheese loaf with apple

Additional cut:

Wheat cheese loaf with apple

On the left - cutting into pieces:

Wheat cheese loaf with apple

About taste later 12 hours after cooling.
There is no cheesy smell, but the flavor remains. The flavor of apple jam prevails!

Admin! Thanks for the great recipe!
The loaf is delicious, I liked it very much, there is an intention to repeat it!


Admin

AXIOMA, thanks for the detailed master class - made for me!

Nice bread turned out! Thanks for using my recipe!

I use soft moldy cheese for such bread, here it always has an aftertaste after baking and cooling the bread, which I really like - such a delicate, barely perceptible taste and smell of cheese! If you like the bread itself, try to bake it with such cheese next time
Apparently the taste of cheese is also interrupted by an apple?

And my bread is still soft today and does not want to be cut into thin pieces, we cut it thickly, and then again into smaller pieces

Bon appetit and good bread!
14anna08
How beautiful it is! I admire and admire how beautiful everything is!
Admin
Quote: 14anna08

How beautiful it is! I admire and admire how beautiful everything is!

A weak repeat !?

Join us, bake in the oven, and your thoughts will fly far, far away, when you savor fresh bread, contemplate and inhale the taste of real bread. It's delicious!

Thanks for the kind words!

Axioma
Quote: Admin

AXIOMA, thanks for the detailed master class - made for me!
Nice bread turned out! Thanks for using my recipe!
I use soft moldy cheese for such bread, here it always has an aftertaste after baking and cooling the bread, which I really like - such a delicate, barely perceptible taste and smell of cheese! If you like the bread itself, try to bake it with such cheese next time
Apparently the taste of cheese is also interrupted by an apple?

And my bread is still soft today and does not want to be cut into thin pieces, we cut it thickly, and then again into smaller pieces
Bon appetit and good bread!

Admin!
I just used the cheese that you recommended in the recipe, soft Rougette cheese!
Well, so soft that when I rubbed it on a fine grater, there was only one miss - how not to damage my fingers ...
You should just cut it with a knife and not suffer.

I want to correct yesterday's impression of taste.
Today at lunch I changed the sensation of the aroma of this loaf: apple has decreased, and cheese has increased and is quite noticeable!
Both are present!

I prepared the report late at night - I could not sleep. I really liked the baton, carried away.
That's why I got it so detailed.

I did not pursue any selfish goals or ambitions, believe me.
I apologize.
Admin
Quote: AXIOMA

Admin!
I just used the cheese that you recommended in the recipe, soft Rougette cheese!
Well, so soft that when I rubbed it on a fine grater, there was only one miss - how not to damage my fingers ...
You should just cut it with a knife and not suffer.

I want to correct yesterday's impression of taste.
Today at lunch I changed the sensation of the aroma of this loaf: apple has decreased, and cheese has increased and is quite noticeable!
Both are present!

I prepared the report late at night - I could not sleep.I really liked the baton, carried away.
That's why I got it so detailed.

I did not pursue any selfish goals or ambitions, believe me.
I apologize.

AXIOMA, yes, what selfish goals and ambitions, what are you! Bake to your health!

It's just that I looked at the grated cheese for a long time and came to the conclusion that it was a simple semi-hard cheese - well, I had to try so hard and grate Rougette, what a job!
I just cut the cheese with a knife into small cubes, the processor grinds soft cheese very well during kneading, and the dough is warm from friction.

This is why I love soft cheese bread like Rougette, as cheese gives the bread a great smell and taste !!!!! and if possible I bake such bread!

Bake to your health!
New
My version "based on"
My oven is gas and not very good. Therefore, I immediately decided that I would bake in a bread maker. And since my daughter decisively cannot live without mustard bread with sesame seeds, I simply added half a grated apple and soft Cheddar cheese from SALATINO to my usual recipe. It turned out to be a gorgeous handsome man, delicious, fluffy. Thank you very much. Now this is our favorite recipe.

Here he is, my handsome

Wheat cheese loaf with apple

And the cut.

Wheat cheese loaf with apple
Alexa13
Super!!!
LyuLyoka
And I baked in HP, only I have Brie cheese. The bread has a very delicate cheese taste. Perfectly cut into thin pieces.
Tatyana you a huge merci for the recipe !!!

Wheat cheese loaf with apple Wheat cheese loaf with apple

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