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

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

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.