Dough with Shredded Mozzarella
I wonder if anyone has tried baking bread with shredded Mozzarella cheese inside the dough
Perhaps it’s not a new idea but I thought it might taste good to through some cheese into the dough and that is what I did.
Problem is that on dough of 3 cups of flour I put 1/2 cup of shredded cheese and although the bread comes out nice, it takes very long for the dough to rise, around 6 hours, and I wonder if the cheese interferes with the yeast
Is shredded cheese not suitable for the yeast?