Recipe: Cheese Bread
School is out! Or almost out if you live above the Mason-Dixon line. I know the last thing kids want to think about is being in a class room. When you are a chef, you never stop learning, and will jump at the chance to learn something new or further your skills.
A few weeks ago, I spent a week at King Arthur Flour learning from the pros. I started as a baker, but had not concentrated on it in years. It was great to get back into the flour.
You may not think about turning on your oven during the summer, but the warm weather and humidity is the perfect combination for a great rise. This cheese bread is a great addition to your barbecue or picnic, and is really delicious made with Kerrygold Aged Cheddar. You can add your own touch with some jalapeños or fresh herbs.
- 180 g (1 2/3 cups) Bread Flour
- 60 g (1/3 cup) White Whole Wheat Flour
- 173 g (1/3 cup) water (or room temperature beer)
- 5 g salt (about two teaspoons) salt
- 3 g yeast (little less than above)
- 96 g cheese, cut into small dice (about 1/2 cup)
Don’t be discouraged by the grams. A kitchen scale is one of the few gadgets that I highly recommend for any kitchen. Baking is science and math, and it’s easy to get the kids involved.
- Place all the ingredients (except the cheese) in the bowl of a stand mixer or in a large bowl.
- Mix until incorporated, then add the cheese.
- Knead by hand or machine until it is smooth, and bouncy. Use very little, if any, flour when you knead.
- Let the dough rise for an hour or so.
- Flatten the dough into a thick rectangle, then tightly roll for a loaf pan or artisan shape.
- Bake at 450 for 30-40 minutes.