Cheese Bread Loaf
Soft, moist, and most importantly, extremely cheesy, this cheese bread loaf recipe is perfect for cheese lovers
Ingredients
Tangzhong
- 100 ml water
- 20 grams bread flour
Dough
- 260 grams bread flour
- 40 grams white granulated sugar
- 1/4 tsp table salt
- 5 grams instant yeast
- 6 grams milk powder
- 70 ml milk
- 1 egg (room temperature)
- 50 grams unsalted butter
- 250 grams shredded cheddar cheese
- 1/2 tsp dried parsley
Glaze
- 1/2 tsp butter (melted)
Instructions
- To get that super soft and moist texture that we want, we’ll start by making a Tangzhong, which is a water roux.
- In a small sauce pan, add in your bread flour + water.
- Heat the mixture over low heat while constantly stirring it until you achieve a thick viscous-like texture.
- Then transfer the Tangzhong to a small bowl or dish, cover it with plastic wrap and let it cool in the fridge for at least 20-30 minutes.
- Once the Tangzhong has cooled down, we can make our dough.
- In a large mixing bowl, combine your bread flour, sugar, salt, instant yeast, milk powder, an egg, the Tangzhong from earlier.
- Turn on your stand mixer and give it a few quick whisks, then slowly add in your milk while the stand mixer is running.
- Continuing mixing everything for another 3-4 minutes then add in your butter.
- Afterwards continue mixing for another 9-10 minutes until the dough becomes smooth and gluten has started to form.
- To test and see if your dough has been sufficiently kneaded, take out a small piece of the dough and stretch it out until you can start to see light pass through it and the dough is somewhat translucent. If the dough does not tear while you are stretching it out then it has been sufficiently kneaded. If on the other hand it tears, you will need to continue kneading it.
- Once the dough has been sufficiently kneaded, transfer it to a greased large bowl, shape it into a round ball using a spatula or your hands and then cover it with plastic wrap or a towel and let it proof in a warm place until double in size, about an hour or so.
- Once the dough has finished proofing, de-gase the dough by punching down on it and transfer it to a floured countertop.
- Now shape the dough into a round ball and then cover it with plastic wrap or a towel and let it rest for 10-15 minutes to relax the dough.
- After 10-15 minutes, add a bit of flour to the dough and then flatten and roll out the dough into a large rectangle
- Now add in your cheese to the dough, but save about 80-85% of the cheese for later. We will use this to sprinkle on top of the bread later when baking.
- Once your done laying down the cheese, roll the dough from one end to the other end so that it resembles a log.
- Pinch the ends and sides of the dough to seal the dough.
- Now make a cut in the middle of the dough all the way to the end and then wrap each piece of the dough over the over in a figure 8 formation.
- Make sure to tuck the ends of the dough inwards underneath the dough to seal it as well.
- Transfer the dough to a bread loaf pan and cover it with plastic wrap or a towel. You make opt to either grease the pan or insert parchment paper to make it easier to remove the bread once you’re finished baking the bread.
- Now let the dough rise in a warm place for about 40-45 minutes.
- While the dough is rising, make an egg wash.
- Beat an egg and a tsp of milk together to make the egg wash.
- While the dough is proofing, preheat your oven to 350°F/ (180°C).
- Once the dough has finished proofing, applying the egg wash to the top of the dough and then sprinkle on top the left over cheese from earlier.
- Finally, sprinkle on some dried parsley to the dough.
- Bake the bread at 350°F (180°C) for 25-30 minutes.
- Optional: brush on some melted butter to the bread
Video
Notes
This is a sticky dough and therefore it is recommended to use a stand mixer for kneading the dough.
I’m using a 9″ x 5″ bread loaf pan.