November 6, 2012 - 10:14am
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?
Share
I made a bread that I added one cup of freshly grated Romano cheese. No problems using yeast with the cheese.
Looks like then that there is no problem using cheese with yeast
Thanks for your time
is one of the all time favorites of bread lovers everywhere - at least ones that like cheese in their bread :-) Italians especially.
I use up to 15% of grated parm/romano, and another 15% chunks o' cheese, in my olive-cheese bread, and it seems to turn out OK.
That's a lot of cheese but I think I like it and give it a try