I made PR's Soft Cheese Bread at least 3 times. The first time was as a few standing loaf. The remaining times were as Kranz-style loaves. I would say that it is a dangerously delicious bread. One time I also added red pepper flakes.
The Twist (AKA Kranz-style) isn't mentioned in connection with this bread but is demonstrated on p. 159 for the Babka. I prefer the kranz-style for the cheese bread. I baked the loaf in a 10 x 4 inch glass bread pan. I felt that the loaf held together better in this shape. It is a bit messy and you think that it won't work but in the end everything works out fine.
Please, post the instructions here - I'd also like to know how to do it, and I'm sure there will be many others who are interested in learning how to do this.
Roll the dough into a rectangle and spread the cheese, etc. on top.
Roll the rectangle up from the long side--try to roll it as tight as possible, stretching the dough as you go along. You will now have one long roll.
Cut the roll in half length-wise. You will now have two long strips oozing with cheese. Don't worry about the oozing; it's part of the charm of the finished loaf.
Place one strip on top of the other to form an "X".
Braid the two together starting from the middle, working out to each end. Braiding means just crossing one strip over the other and then reversing until you reach the end.
I made this with brie and sharp cheddar, and bottle conditioned beer. Mine was in freestanding form, and included fresh onions. The onions were good, but a little overpowering, I might caramelize them next time so they don't bleed their juices into the dough quite so much.
I'm partial to the hearth cheese bread (below), which I've made a couple times with fontina and asiago. This version stands up a bit better to the fresh onions in my opinion. This has been one of my alltime favorite loaves, I think we cooked up a batch of spicy chili and ate most of the loaf that night.
Your loaves look delicious, Logan. I really prefer using the dehydrated onions. Norm (NBI Computers) has a whole explanation somewhere of why he thinks re-hydrating dehydrated onions gives the most authentic taste, and I have to agree.
I tried the cheese bread with fresh onions first, but thought the onions got stronger on the second day. The next time I made it with the dehydrated and I liked the flavor better.
I'll have to try them dehydrated some time. I just don't normally keep them around so I don't even think of using them. My other idea for this loaf was to add a healthy dose of roasted garlic along with the cheese. Maybe next time!
After you've rolled the goodies up in a log "ala cinnamon buns" take a knife and slice down the middle lengthwise. This will give you 2 half tubes. Lay one half tube cut side up and lay the other half cutside up across the first to form an X. Twist each end from the middle out. Make sense?
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Soft Cheese Bread
I made PR's Soft Cheese Bread at least 3 times. The first time was as a few standing loaf. The remaining times were as Kranz-style loaves. I would say that it is a dangerously delicious bread. One time I also added red pepper flakes.
I have more pictures posted on my gallery site:
Soft Cheese Bread
--Pamela
Very nice Pamela! Thanks so
Very nice Pamela! Thanks so much for sharing. I am thinking about making them, but as individual rolls. Did you add chives or onions to yours?
Beautiful Pamela!
Is the "twist" mentioned in the book? It works out lovely in your pictures! Any tips?
Mini
The Twist
The Twist (AKA Kranz-style) isn't mentioned in connection with this bread but is demonstrated on p. 159 for the Babka. I prefer the kranz-style for the cheese bread. I baked the loaf in a 10 x 4 inch glass bread pan. I felt that the loaf held together better in this shape. It is a bit messy and you think that it won't work but in the end everything works out fine.
--Pamela
Hey Mini ..
I'd be happy to message you the instructions for doin the "Krantz" if you'd like.
Betty
Yes please!
I would appreciate that. Thanks,
Mini
Post them for all to see!
Please, post the instructions here - I'd also like to know how to do it, and I'm sure there will be many others who are interested in learning how to do this.
Thanks,
Russ
How to form a Kranz-style loaf
Roll the dough into a rectangle and spread the cheese, etc. on top.
Roll the rectangle up from the long side--try to roll it as tight as possible, stretching the dough as you go along. You will now have one long roll.
Cut the roll in half length-wise. You will now have two long strips oozing with cheese. Don't worry about the oozing; it's part of the charm of the finished loaf.
Place one strip on top of the other to form an "X".
Braid the two together starting from the middle, working out to each end. Braiding means just crossing one strip over the other and then reversing until you reach the end.
Squish together slightly and place in a loaf pan.
--Pamela
Thanks
Thank you Pamela. I'm going to try this soon.
No chives or onions
I didn't add chives or onions but either of those would be a great addition. I'd use dried onions rather than fresh.
It's a very easy bread to make that also keeps well, that is if you don't eat it all up on the first day.
Make sure to insert a skewer to remove any air pockets--I think I always forgot that step.
--Pamela
Dangerously delicious is right...
Beautiful loaves Pamela!
I made this with brie and sharp cheddar, and bottle conditioned beer. Mine was in freestanding form, and included fresh onions. The onions were good, but a little overpowering, I might caramelize them next time so they don't bleed their juices into the dough quite so much.
I'm partial to the hearth cheese bread (below), which I've made a couple times with fontina and asiago. This version stands up a bit better to the fresh onions in my opinion. This has been one of my alltime favorite loaves, I think we cooked up a batch of spicy chili and ate most of the loaf that night.
Logan
Your loaves look delicious,
Your loaves look delicious, Logan. I really prefer using the dehydrated onions. Norm (NBI Computers) has a whole explanation somewhere of why he thinks re-hydrating dehydrated onions gives the most authentic taste, and I have to agree.
I tried the cheese bread with fresh onions first, but thought the onions got stronger on the second day. The next time I made it with the dehydrated and I liked the flavor better.
--Pamela
That's interesting,
I'll have to try them dehydrated some time. I just don't normally keep them around so I don't even think of using them. My other idea for this loaf was to add a healthy dose of roasted garlic along with the cheese. Maybe next time!
Logan
I made it once when I was a
I made it once when I was a tester. I made two loaves and used purple onions in them. They turned green after baking, but were tasty nonetheless.
My bake..
This bread is sinful!!! I wish I could make this more often, but the consequences to my weight and cholesterol keep me sane!
Betty
Definitely dangerous
Your rolls look terrific and are probably even more dangerous than loaves.
Baker and eater beware!
--Pamela
Soft Cheese Bread
After all the beautiful pictures.....please.....don't leave me this way!!!! Won't someone post the recipe and directions for the "twist"?
recipe
I would purchase the book, he has a good variety of formulae in the book.
It really devalues his work to have it posted within days of release I think.
Kranz Twist
After you've rolled the goodies up in a log "ala cinnamon buns" take a knife and slice down the middle lengthwise. This will give you 2 half tubes. Lay one half tube cut side up and lay the other half cutside up across the first to form an X. Twist each end from the middle out. Make sense?
Betty
Everyone's Loaves are Gorgeous!
Pamela, What a lovely shape for this loaf. Thanks for the directions.
Sylvia