Cheese bread with dough (bread maker)

Cheese bread with dough (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	510 g
(I have Finnish, from durum wheat, domestic flour, you will have to add a couple of full tablespoons).
Dry yeast	1 tsp
Grated cheese (cheddar, edam)	110-140 g
Milk	190 ml
Warm water	190 ml
Sugar	2.5 tbsp. l.
Salt	2 tsp
Ghee	30 g
Ground dry ginger	1/4 tsp

Cooking method

• About the kolobok: do not bring the kolobok to the classic tight one. The dough should not stick to the walls of the bucket, be rather tight in appearance (not dense, but precisely tight, that is, not flowing), but remain rather soft. By itself, on the table, for example, it will not keep its shape: it will float. Therefore, this bread is baked either in molds (in the oven, or in HP)
• Everything is very simple:
• Three cheese on a coarse grater. Pour water and milk into the HP bucket, add dry yeast, sugar, salt, ginger, put butter (not melted butter, but preferably melted). The oil does not need to be heated, it itself will become soft from warm water and the work of HP and will intervene perfectly. Now we weighed and added flour, the yeast had time to "play". We turn on the stirring mode ("Pelmeni" for Panasonic 255), add the cheese. After everything is well mixed (it is not necessary to wait until the end of the Pelmeni program), we turn on the main four-hour bread program, set the size to medium (M), light crust (very fried). Everything, you can rest and wait for the end.
• If you do not have ghee, but only regular butter, halve the 30g, which are added according to the recipe, into butter and vegetable.
• The bread has a very delicate structure, it crumples hot in my hands, so I shake it out of a towel on the "pillow" and leave it to cool on the wire rack. To a barely warm state. Then I just cut it. In this case, the taste is also much brighter than in hot.
• About cheese. Cheddar is known to be orange and makes bread with pretty splashes too. You can take any cheese with a bright and pronounced taste and dense pulp, such as Dutch cheeses in the heads. This makes the dampness of the bread evident when eaten. You should not take milk and cream cheeses, young cheeses (provolone, mozzarella). Then you will not find them in taste, it will not be that.
• Even our Knight will do better.
• 

Cheese bread with additives (bread maker) (ksyusha69)

Cheese bread with dill on beer (oven) (Kate_Lus)

Tusenka, what a beautiful bread!
I took the recipe into the bookmarks, only it will have to be counted on 300 g of flour. (I count all recipes for 300 g of flour, I still eat for 3-4 days, then I let the leftovers on crackers)

It has not yet been possible to take a picture of the crumb normally (in daylight it is the most beautiful and structurally obtained. Then I will take a picture.

Natalie, what a piece of bread !!!!! Fairy. And very appetizing.

I join !!! Awesome bread !!!! Bookmarked!

It's very, very !!! Just explain, why interfere with "Dumplings" if the 4-hour program starts interfering again? It's a night outside, I'm afraid I might drive my husband to the supermarket for cheese. He already looks at me as if I was sick when I burst into him with another recipe for a masterpiece.

It's very, very !!! Just explain, why interfere with "Dumplings" if the 4-hour program starts interfering again? It's a night outside, I'm afraid I might drive my husband to the supermarket for cheese. He already looks at me as if I was sick when I burst into him with another recipe for a masterpiece.

Because in Panasonic it does not start to interfere right away, it stands silently for 30 minutes, the temperature is equalizing. "Opara" has time to start to rise and start playing during this time.Therefore, as if on a dough.

If you do not have a Panasonic and when you turn on the program, the kneading starts immediately, mix your HP on any program, which mixes everything, leave it for 30-40 minutes and only then set the main program.

I have, just, Panasonic. Should the bun be soft, elastic? In short, control like ordinary bread?

I have, just, Panasonic. Should the bun be soft, elastic? In short, control like ordinary bread?

Yes, the bun turns out to be good, tight, like ordinary bread.

If you do not have a Panasonic and when you turn on the program, the kneading starts immediately, mix your HP on any program, which mixes everything, leave it for 30-40 minutes and only then set the main program.

I do not have Panasonic, I mixed the dough on the program first, then turned on at once mode "basic." Nevertheless, the bread turned out to be amazing! So airy that lying on one side, cooling down, he crumpled under his own weight and in the morning the loaf turned out in the shape of a trapezoid

Did you just feel the cheese-cheese taste?

Did you just feel the cheese-cheese taste?

Aha! And how quickly it disappears!

[flour 510 gr.-liquid 380 ml.]

Yes, the bun turns out to be good, tight, like ordinary bread.

How! And I have a ratio flour 510 gr.-liquid 380 ml. some kind of smear turned out, adding 50 gr. flour did not save the situation, to "tugenko" there as to China ... I will go to add more torment ...
This is how it looks my gingerbread man my smudge after adding 50 gr. flour:

I also had problems with the kolobok .. I did it for 300ml. liquids. as a result, flour was prayed for 450g. the gingerbread man barely gathered.

[Omela]

I also had problems with the kolobok .. I did it for 300ml. liquids. as a result, flour was prayed for 450g. the gingerbread man barely gathered.

Omela
And I ended up instead of 510 gr. gone 660 gr. flour, that is, to a decent kolobok I had to drop 150 gr. flour. As a result, the bread gently "kissed" the HP cover ... but it turned out good! They took away my half-loaf while still warm, "tore it" with my hands, because I refused to cut them ... well, I don't like cutting warm bread, it's not right ... my already trained ones, if warm / hot, then only with my hands and nothing else, yeah ...

Scarecrow
Thank you, others! The bread turned out to be awesomely tasty, if I knew that a cheese loaf would have such a success in my family, on the very first day I would have baked it as soon as you shared the recipe ... well, I’m a "hat", why should I take it from me .. ...

P.S. Photos will be required, at this hour the lace is busy ... thanks to my husband ...

[Scarecrow]

Actually, I have not baked in KhP for a long time! But this bread is worthy to bake it !!! Very delicate crumb! : nyam: melts in your mouth straight !!





My proportions are like this:
450g. flour
3d. yeast
100g. cheddar cheese
150ml milk
150ml water
2st. l. sugar
1.5h l. salt
12g. butter
12g. vegetable oil

Scarecrow, thank you so much for the recipe !!

Girls, I have Nordic Finnish flour. Don't hit hard.
It is "more powerful" than ours, and it leaves less.

[Mistletoe]

P.S. Photos will be required, at this hour the lace is busy ... thanks to my husband ...

Here's how I promised. The roof collapsed because of a "gentle kiss" with the HP lid, well, the poor fellow had nowhere to grow more ...



The crumb is the most delicate, straight "cotton wool", the crust is the thinnest, crisp ...

But this bread is worthy to bake it !!!

Mistletoe
PPKS !!!

[Crochet]

Crochet

And by the way, your "slob" in the photo had a very decent look. She would have a couple of tablespoons of flour and that's it. Do not need anymore. This is a delicate bread, which is why it is baked in molds (initially, and I - in CP, which is also, in principle, a form). He himself will not rise like that, crawl, but cling to the form.

[Scarecrow]

Seeing the Adyghe smoked cheese in the store, I decided to take a little for the sake of interest, guessing that it might be bland. (Everyone in our family loves hard, not bland cheeses). The taste of the cheese was fresh, but dense in consistency (not like cottage cheese, like the whole Adyghe cheese).But the smell and aftertaste of smoked meats were so alluring, but nevertheless the cheese lay in the refrigerator for more than a week and I kept thinking where to attach it. Seeing the topic about cheese bread, I decided to try to bake bread with this cheese. I loaded the bread maker, turned on the dumplings mode and began to watch the bun. My bun was smeared on the bottom of the bucket and I had to add 40 grams of flour. I have little experience in using the bread maker (just over a year), but I was pleased with the result. I threw the cheese in the middle of the batch, it is still not visible in the bread. But the smell and taste of cheese bread is just SUPER! Even the cat could not resist and at night, having pulled the bread off the table, tasted it a little.
And here is the cheese bread itself.


Next time I'll bake with another cheese, there will already be something to compare with.

Scarecrow, I'm running to thank you from our entire family including, of course, gratitude from our cat.

[flour 510 gr.-liquid 380 ml.]

How! And I have a ratio flour 510 gr.-liquid 380 ml. some kind of smear turned out, adding 50 gr. flour did not save the situation, to "tugenko" there as to China ... I will go to add more torment ...
This is how it looks my gingerbread man my smudge after adding 50 gr. flour:

By the way, I went to specifically recalculate - did I make a mistake when writing off my data in the post (I empirically selected liquid and flour several times and wrote down the ratio). No, there is no mistake. And strictly according to the recipe, you had to take 450! gr flour for this amount of liquid. And even with my Nordic, I didn't get anything like bread dough.

Crochet, don't swear at me. I corrected the first post and added data on the need to add a small amount of flour (a couple of tablespoons) and a description of the kolobok.

[Scarecrow]

Scarecrow, so I finally baked this bread. The aroma was extraordinary. Well got up. I haven't cut it yet, it is cooling down. Regarding the taste, I have no doubt that it will be very tasty.

Here is my progress report:



Thank you so much for the recipe! I dragged you a thank you to your piggy bank.

Cook, good guy turned out. Did you have to add flour and how much?

[Natasha]

Cook, good guy turned out. Did you have to add flour and how much?

Natasha, I have domestic flour. Made by Mistletoe's calculations. Didn't add anything.

Girls, thanks again !!!!!!

[Scarecrow]

Hello, Scarecrow, take me to your company.

For a long time I was going to bake such bread, I lacked my spirit. But yesterday I finally made a decision and he made me happy!
Thanks to the author for her great recipe!

Adhered to strictly her technology recommendations! Copyright is HOLY!
In the process of forming the "kolobok" it was necessary to add 2 tbsp. l., with a slide, flour.
But after cooling down, the roof collapsed slightly. Nevertheless, the taste, smell, crispness turned out to be LUXURY! Eat and still want to!

The section clearly shows orange inclusions of hard Marble cheese.




Next time you need to add more flour, or reduce the amount of liquid for a beautiful roof shape.

I've baked this twice already. The result is just super
My first bread, which rises so that it strives to escape from the bucket.
I baked it in a small bucket (500 g). First time recipe with cheese and curry. The dough has risen a few centimeters above the bucket, but when baked, it has fallen by five centimeters. And still, the crumb turned out to be airy.

The second time I baked without additives and put 15 g more flour. The result is excellent. The top crust tried to "sit down", but then changed her mind, so the dent turned out to be only 1-1.5 cm.

[Scarecrow]

Today I post a report of my cheese bread on the "dough".
Adhered to the recommendations of the author. But flour had to be added 50 grams.
Fat - 15 g butter + 15 vegetable.
Here's a bun formed in 15 minutes.

I turned off the program "Pelmeni" and installed the main one with raisins.
I put the diced Mimolette cheese - he bribed me with its bright orange color - into the dispenser.
After 4 hours, I took out such a loaf from the bucket:

Incision:

Very tasty aromatic bread with a crispy crust.
I do not get tired of admiring the cuts


Scarecrow, thanks for the amazing recipe!

[Scarecrow]

Scarecrow, and here is my bread ... or yours ..., something I'm completely confused.



Thank you so much! There are no "cutaway" photos yet, the bread is still cooling down. And we all walk around, guarding from each other.

Oh-oh-oh! What bread do you have!

He has a thick cheesy spirit, the main thing is to choose the right cheese.

I just thought: where can I get so many people to feed them with their bread experiments? Anadama is not over yet, here they reminded about cheese ...

He has a thick cheesy spirit, the main thing is to choose the right cheese.

Yes, his spirit is very cheesy! I put a piece of Parmesan in this bread.

I just thought: where can I get so many people to feed them with their bread experiments?

I take it to work, no one was against it yet! And if we consider that none of the colleagues bakes bread, all the experiments pass and are eaten with a bang.

The more I bake this bread, the more it makes me happy! Every day it tastes better and tastier.
Crispy crust, tall, delicate crumb and, most importantly, a dizzying smell.
Even if you are full, you want to pamper yourself, bite off a small piece
.

[attached a piece of parmesan]

I'm in this bread attached a piece of parmesan.

Sonadora
I'd hanged myself! No, well, of course, if we are talking about the present Parmigiano Reggiano, I love him so much, without anything ... But the same Lithuanian parmesan in bread / baked goods is always welcome, what am I, a greedy person?

[Crochet]

But the same Lithuanian parmesan in bread / baked goods is always welcome, what am I, a greedy person?

Crochet, so I thought so too. Although you can donate a piece of Parmigiano Reggiano for this.

Great bread! Thanks for the recipe.

Let me add a drop of negativity to everyone's positive
I didn't like the bread ... I made it from 400 grams of flour. Firstly, the crust came out too dark (although I put a light crust on the M solution), and secondly, when baking, there was such a smell ... that I did not immediately understand that it was from bread. And NOT the delicious smell of melted cheese, but BURNER (on the crust). Still, I made a conclusion for myself - the cheese should be ON the bread, not in the bread.
I took a photo of the bread, but I don't know how to insert it ... The crumb itself came out airy, tasty, but it would be better if I put there not cheese (by the way, it's good cheese, don't think it's because of bad cheese. Lithuanian, hard), but cottage cheese. It would be delicious.

[Crochet]

Crochet, so I thought so too. Although you can donate a piece of Parmigiano Reggiano for this.

Sonadora
Well, if only a piece ... then I agree! Only at this moment I do not have Parmigiano, eh, what is there ... I have Lithuanian parmesan and then I don't ... but I have Grana padano , we can sacrifice a piece from him ? It seems to me that with him the bread will turn out to be very wow ...

I would have devoured a grain of padano just like that, without any bread. And I recommend it to you too.

In what bread would be simpler and cheaper.

Delicious bread. And what flavor .... mmmm The kids ordered to bake again. Here I put it. Thanks a lot for the recipe !!!

[amazing]

I read a message here about a drop of tar and it became sad ...
THE OVERALL POSITIVE LOST! ...
How can you afford to offend Such amazing Bread?
Apparently the young baker did not learn the second rule of the skier: "Visitors are not allowed to blow their nose in the curtains"(First rule:"Don't eat yellow snow!")
I'll try to defend the author of the recipe.
It is enough to strictly follow the indicated recommendations - this is the key to success! I bake almost every other day and never I didn’t catch myself thinking that cheese bread on dough was unsuccessful.



I put in my Panasonic SD 255 size "M", crust"Light"Every time I take Bread out of a container, I remember A kind word the author of the recipe.
God grant you Scarecrow, good health and the same successful recipes! :



Grated hard cheese



fits perfectly into the structure of the test:


I give my word, I will bake cheese bread on "dough" until my HP fails!

Thank you so much for such amazing illustrations! The crumb and right texture looks lacy. Master!

Well, the man didn't like it. Nothing wrong. This makes bread no worse, and no better, just not to the taste of a particular person. Has every right.All markers are different in taste and color, as my son says.

Natus, what do you think, if you bake this bread in the oven, it is better under a lid or with steam? Or just in a bread pan without covering?

Let me add a drop of negativity to everyone's positive
I didn't like the bread ...

Well, this is already your personal taste perception of cheese bread
Why pour negative on bread and on the author
Either delicious, or keep silent - there is no dispute about tastes!

At my home, cheese bread is also perceived differently: my mother does not like it, especially the crumb is a little moist, "unbaked" in her words!
And I very often bake bread with cheese, cream and white wine - very tasty!

Natus, what do you think, if you bake this bread in the oven, it is better under a lid or with steam? Or just in a bread pan without covering?

If you are interested in my opinion: I bake simply in the form or on the hearth - no steam!
Cheese has the property of low moisture in the finished bread, and if it is also with steam ... I like the crumb drier

Well, this is already a matter of taste

Natus, what do you think, if you bake this bread in the oven, it is better under a lid or with steam? Or just in a bread form without covering?

I never bake under the lid, I don't see the point, to be honest. Either in uniform or on the bottom. This bread is only in shape, it won't hold it on the hearth, it will crawl. Steam, unlike Admin, I always give in. A little, half a glass of boiling water, to delay the formation of a crust and give a fuller rise.

Girls, thank you very much for the consultation! Let's finish with a small "loaf from the pan" (I just baked it yesterday) and I'll do it.

["a loaf from the pan"]

Let's finish with a small "a loaf from the pan" (just baked yesterday)

Kitsunechka
What is such a loaf from the pan? I also need ... I guess ...

Oh, Tiny, just noticed your message. I'll write in a minute.

And I have a question for the author of the recipe and those who have already prepared this bread. I really love everything with cheese and I want to make this bread. But, I thought, after cooling down, when the bread has already cooled down and the cheese inside hardens, the crumb itself will not become "rubbery", "dense" because of the frozen cheese? Or will everything be fine and will taste like cheese in the crumb and crust? I'm still inexperienced

There will be wonderful soft, fluffy bread with a cheese flavor!

Bake and don't hesitate. The bread is just fluff! I baked it a hundred times already.