The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone have a cheese bread recipe?

sarah54's picture
sarah54

Anyone have a cheese bread recipe?

Just wondering if anyone has a tried and true recipe for cheese bread that I can try.


Thanks so much!


Sarah

cmf's picture
cmf

Sarah, many years ago I made the cheese bread in Bernard Clayton's bread book and it was delicious.  Just a few days ago, though, I saw this:  http://blog.kingarthurflour.com/2010/04/22/its-all-about-the-cheese-and-bread/


and thought I would give it a whirl.  I have the cheese and semolina, now just have to find time to put it together.  Maybe tomorrow.


Looking forward to other cheese bread responses.


 


Constance

LeadDog's picture
LeadDog

Here is my favorite cheese and bread recipe.  http://oakflatsourdough.homeunix.com/index.php/2009/Bread/blue-cheese-and-rye.html


People at work request this cheese, bacon, and Jalapeno bread more than any other bread I make.  http://oakflatsourdough.homeunix.com/index.php/2009/Bread/jalapeno-bacon-and-cheese.html


Take your pick or try both of them.

saraugie's picture
saraugie

I made these today. Gruyere-Stuffed Crusty Loaves  This is the third time and the best so far.



 

margieluvschaz's picture
margieluvschaz

This is a Jim Lahey Recipe that I've made 5 times & it'sgreat every time.


 


Bread flour    3 cups          400 grams


pecorino Toscano, Asiago, aged Fontina, or cheddar cheese cut in 1/2 in cubes     2 1/2 cups /  200 grams


taste cheese if it salty reduce salt amount of salt


ttable salt       1 tsp             6 grams


instant or active dry yeast      3/4 tsp       3 grams


freshly ground black pepper    1/2 tsp     2 grams


cool   55-65 degree .  F water       1 1/3 cups        300 grams


wheat bran, cornmeal, or additional flour for dusting


1.  In medium bowl   stir together flour, cheese, salt, yeast & pepper.  Add water & using a wooden spoon or your hand mix until you have a wet, sticky dough about 30 seconds.  Cover the bowl & let it sit room temp until surface is dotted with bubbles & dough is more than doubled in size.  12-18 hours


2.  When first rise is complete, dust a work area with flour.  Use a bowl scraper to scrape dough out of bowl in one piece.  Using lightly floured hands lift edges of dough in toward the center.  Nudge & tuck edges until dough is round


3.  place a tea towel on your work surface & generously dust with cornmeal , wheat bran or flour.   Place dough on towel seam side down,  ( I use parchment paper )


4.  Cover dough let rise 1-2 hours.  Dough is ready when almost doubled and hold your finger impression when you push it with your finger..  If it springs back let it rise for 15 minutes & recheck.


5.  Half an hour before end of second rise, preheat the oven to 475 degrees F, with a rack in the lower thirs of the oven & place a La Cloche or dutch oven with lid center of the rack.


6.  Using pot holders, carefully remove the preheated baker, take lid off & gently invert bread into baker .  Cover & bake for 25-30 minutes


7.  Remove lid & contine o bake 10-30 minutes more.  Remove bread for pot  & cool thoroughly


good luck!- this is great & easy!


Margie


 


 


 

margieluvschaz's picture
margieluvschaz

This is a Jim Lahey Recipe that I've made 5 times & it'sgreat every time.


 


Bread flour    3 cups          400 grams


pecorino Toscano, Asiago, aged Fontina, or cheddar cheese cut in 1/2 in cubes     2 1/2 cups /  200 grams


taste cheese if it salty reduce salt amount of salt


ttable salt       1 tsp             6 grams


instant or active dry yeast      3/4 tsp       3 grams


freshly ground black pepper    1/2 tsp     2 grams


cool   55-65 degree .  F water       1 1/3 cups        300 grams


wheat bran, cornmeal, or additional flour for dusting


1.  In medium bowl   stir together flour, cheese, salt, yeast & pepper.  Add water & using a wooden spoon or your hand mix until you have a wet, sticky dough about 30 seconds.  Cover the bowl & let it sit room temp until surface is dotted with bubbles & dough is more than doubled in size.  12-18 hours


2.  When first rise is complete, dust a work area with flour.  Use a bowl scraper to scrape dough out of bowl in one piece.  Using lightly floured hands lift edges of dough in toward the center.  Nudge & tuck edges until dough is round


3.  place a tea towel on your work surface & generously dust with cornmeal , wheat bran or flour.   Place dough on towel seam side down,  ( I use parchment paper )


4.  Cover dough let rise 1-2 hours.  Dough is ready when almost doubled and hold your finger impression when you push it with your finger..  If it springs back let it rise for 15 minutes & recheck.


5.  Half an hour before end of second rise, preheat the oven to 475 degrees F, with a rack in the lower thirs of the oven & place a La Cloche or dutch oven with lid center of the rack.


6.  Using pot holders, carefully remove the preheated baker, take lid off & gently invert bread into baker .  Cover & bake for 25-30 minutes


7.  Remove lid & contine o bake 10-30 minutes more.  Remove bread for pot  & cool thoroughly


good luck!- this is great & easy!


Margie


 


 


 

Frequent Flyer's picture
Frequent Flyer

...as I have several times before.  http://www.recipezaar.com/recipe/Easy-Crusty-Jalapeno-Cheese-Bread-Fantastico-354609


It's a no-knead (Jim Lahey style) loaf.  I recommend diced cheese instead of shredded and a sharp aged Gouda is my favorite, though chedder is very good and less expensive.  I've substituted mild green chiles for the jalapenos but the chiles can be left out all together.



FF

GTurch52's picture
GTurch52

 


No-Knead Three-Cheese Semolina Bread


 




Directions


1) Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.

2) Add the three cheeses, and mix till well combined.

3) Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.

4) Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.

5) Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet.

6) Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.

7) Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.

8) If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.

9) Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.

Yield: 1 large or 2 smaller loaves.

krusty's picture
krusty

I just made this cheese bread with a modified recipe.  Simply delicious !

250 g white bread flour ( KA AP)

50 g whole wheat flour (Red Fife)

120 g aged cheddar cut in 1/2" cubes

3 g salt

2 g instant dry yeast

2 g fresh ground black pepper

225 g cool water

Mixed the dry ingredients, then added the water.  Mixed by hand, then autolysed, rested, stretched and folded,  and refrigerated overnight. 

Let the dough rise at room temperature to double.  Turned out onto a floured board, and formed into two baguettes.  Proofed and slashed.  Baked at 475 on parchment on a baking sheet for 25 minutes covered, then 8 minutes uncovered.

The original posting referred to baking in La Cloche, but I felt that the oil from the melted cheese would penetrate the clay, as it would a pizza stone, so the baking sheet was indicated.   Also the original recipe in proportion would require 150 g of cheese, which seemed excessive, so I cut it back to 120 g.  Figured there would be no need to spritz because the cheese would give up moisture.

To cover on the baking sheet I used an inverted Wilton baking pan, 11 x 15 x 2"  

The result was spectacularly good: a thin crisp crust and chewy crumb with large irregular holes. 

I'm going to try it with gruyere or emmenthal cheese.   Also, although I often bake in La Cloche (loaf or boule) or on a covered pizza stone, I now wonder whether a baking sheet will work as well or better. 

To be continued.