The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Larry's Christmas Cheese Bread - for my husband

breadsong's picture
breadsong

Larry's Christmas Cheese Bread - for my husband

Hello, and special thanks to Larry for posting about his Cheese Bread!
My husband loves cheese bread so I made this for him, shaped as a Celtic Knot, for Christmas.
I followed Mr. Hamelman's method for retarding the dough, to help with shaping with the strands.
Somewhere along the line I found this post on shaping, so tried it out:
http://piroulie.canalblog.com/archives/2008/09/12/10232468.html


The baked loaf:


The proofed and glazed loaf:


Husband's eager to cut into this and taste it!
Merry Christmas from breadsong


 


 

Comments

wally's picture
wally

That's a beautiful braid and a beautiful looking loaf! 


Good baking in 2011-


Larry

breadsong's picture
breadsong

My husband is eating a piece of toasted cheese bread right now, and he says "Thanks Larry!!!". Thanks so much for posting your wonderful formula.
I'll be making this bread again for a New Year's party - it's too good not to share!
Thanks from breadsong

MickiColl's picture
MickiColl

 

first .. is there any way I can get the recipe scaled down to just one loaf ?

Micki

breadsong's picture
breadsong

Hello Micki,
I had Larry's formula in a spreadsheet so I added a couple of columns to it, with these various weights.
Hopefully one of these weights will work for your pan size, or be helpful to you for making a freestanding loaf.



:^) from breadsong

MickiColl's picture
MickiColl

can't thank you enough .. now I depart for my local grocer to buy some cheese ..

Franko's picture
Franko

Your husband is a lucky fellow Breadsong! The cheese bread looks marvelous, and so well braided. A real treat for the eyes.


Merry Christmas to you and a Happy New Year!


Franko

breadsong's picture
breadsong

Husband was delighted with his bread & I was happy to give him a pretty loaf.
I thought the round-shaped braid might be a bit more forgiving if I didn't braid well. Larry's loaf was so perfect and even - I doubted I'd be able to get a long braided loaf to look as nice as his!
There was quite a lot of helpful information on braiding in Mr. Hamelman's book & for that, along with Larry's great formula, I am grateful!
Merry Christmas to you too! from breadsong 

GSnyde's picture
GSnyde

Nice braid and a wonderful glow.  I bet it's delish!


Glenn

breadsong's picture
breadsong

a ratio of 94g sharp cheddar to 375g flour, and an egg yolk/milk wash  (free range egg with exceptionally orangey-yellow yolk!).


Thanks Glenn - the bread is really flavorful, toasted or untoasted.
Happy holidays from breadsong

SylviaH's picture
SylviaH

What a lovely braid and delicous bread. I love the way round braids make for some very nice slices of bread. I do have this one my to do list, the cheese being shredded into the dough sounds perfect! 


Merry Christmas!


Sylvia


 

breadsong's picture
breadsong

Thank you and this was very good bread (imho everyone should put this bread on their to do list!)
Happy holidays from breadsong

Daisy_A's picture
Daisy_A

That is a fine looking loaf!


I have to try this formula.


Wishing you and yours a good Christmas Season, Daisy_A

breadsong's picture
breadsong

Hope you're having a great holiday season too - from breadsong

highmtnpam's picture
highmtnpam

The celtic knot is gorgeous.  Goint to try that shape next time I shape bread.

Pam

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breadsong's picture
breadsong

Happy holidays, and happy baking, to you too :^)

cutty13's picture
cutty13

Well, breadsong you are amazing. Husband is lucky! I am interested in finding larry's original recipe with kneading times, ferment times etc. I obviously do not have any of your skill. Also, why no preferment? I am a new baker who has had mixed success -mostly failure-.

Happy New Year!

breadsong's picture
breadsong

Hello, and thank you for your kind comment!
Larry's full post about his lovely and tasty bread is here:
http://www.thefreshloaf.com/node/21126/christmas-breads

Considering your question re: preferment, I thought, why not? :^)
I've adjusted Larry's formula, to use a sponge (please see below). The sponge below is based on Mr. Hamelman's biga (Ciabatta with Stiff Biga formula). I will try it with the sponge, the next time I make this bread.
The yeast, overall, is reduced a bit, because of the preferment; not sure how much of a difference this will make (guessing re: overall yeast quantity).

Happy New Year, and happy baking, to you - and hope you enjoy making this bread!
:^) from breadsong

 

bertie26's picture
bertie26

thanks for posting. i am trying it out today will let you know how it works bye albetrt

 

breadsong's picture
breadsong

Hi Albert,
You are so welcome and I hope you enjoyed this bread.
I hope it all worked out!
:^) breadsong