The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Bread with Cheese

PiratessBaker's picture
PiratessBaker

Artisan Bread with Cheese

Hi Folks,

  Above is a picture of my bread I pulled out of the oven this morning.  I will add open and slice shots later.  What do you think of adding cheeses to your breads.  I have found out they come out pretty good.  So good no butter is needed.  I have 4 cheese breads so far.  Smoked Gouda with bacon, Swiss Gruyere, Danish Butter cheese and this one Steakhouse onion.  What I like about these cheeses is they already have the onion or bacon in them.  No extra prep to cook bacon or caramelize onions.  Let me know what your thoughts and some cheese or additions to breads you have done.

PiratessBaker's picture
PiratessBaker

sorry have no idea why this is upside down

 

Arjon's picture
Arjon

and one that offers a lot of variety. My go-tos are parm and old cheddar, sometimes by themselves, other times with complementary things like onion, olives, bits of cured meats, herbs, etc. 

It looks like you used chunks. You might also try grated or a combination to see if you prefer a particular way. I like all three ways and so usually go with my mood at the time. I've never tried it so I can't make any specific recommendations but you could also use more than one type of cheese in a loaf. 

PiratessBaker's picture
PiratessBaker

Hi Arjon,

    At my house we are cheese lovers.  I did put chunks but about the size of rough cut 1/4 inch cubes some a little larger because I like the 'pot holes' of cheese they are fun to stumble into when biting into.  I have added shredded cheese that was leftover before along with another cheese, but I like the blobs of cheese.  I like to put shredded or parm on top it gives a fantastic crisper crunch to the crust.  I have not tried too many herbs yet just some chives and it was nice and mild (dehydrated).  I like the Yancy's Fancy cheese of Smoked Gouda with bacon, because the bacon was already in it so far it was the best cheese I have used so far.  The next cheese I am going to use is also from Yancy's it is their Champange and aged cheddar.

garybcookin's picture
garybcookin

Some of the more popular I have done are a jalepeno cheddar useing cube and shredded cheese in a loaf pan as it is wet enough that it needs the pan support. Others are a roasted garlic with montery jack sourdough, parmeasn loaf with cube and shredded topped after scoreing with a little shredded cheese and a 4 cheese with asiago, montery, provlone and parm. The others I like to bake in the deck oven since i dont have that at home i just bake on a parchment pan sprinkled with a little corn meal. I have to fight my son for the little cheese pudddles that some times bake out if a cube is too close to the surface of the bread.

PiratessBaker's picture
PiratessBaker

Hi Gary,

    I made another bread with cheese the other day.  I used Dietz and Watson (but really a Yancey's Fancy) Steakhouse Onion cheese.  Wow it was good.  It makes for nice globules of cheese inside and those are a treat if your sandwich gets one of them.  I have seen the jalepeno cheese breads in the stores before I started making bread and they always looked so beautiful and have purchased them, but they seem to have more a brioche type of dough.  I was thinking about doing a PepperJack in a loaf next time or the Yancey's Champagne cheese.