Cheese Bread


 
Len Dennis

Len Dennis

TVWBB Diamond Member
Oh no! Another bread thread. Will these never stop? Not till I've got this one in.

I adapted my overnight white bread to make some cheese bread. I haven't been too happy with the way these loaves have turned out as they are way too slack. I have to kind of slide it into the pot rather than picking it up.

The recipe calls for 78% hydration which I actually measure out on my scale. I thought I did something wrong so I was extra careful the next time. Same thing. You could knead this stuff with a sponge and it would disappear ;)

So I reduced it to 70%. After getting ready for the autolyse, I added another 20gm of water because it looked really dry. This version is 70% unbleached white and 30% spelt (I grind my own flour). Could have used more cheese (2 C shredded and 1/2C cubed) though. Crust came out a lot softer (still crackles but is softer to bite).

Conclusion: 70% hydration and 3 C of cheese (with 1Kg of flour , 700gm water and about 3/16 tsp instant yeast) should be good next time.

SItting in my "proofing box":
20160118_103636_zps4t1efqo5.jpg


It about tripled in size after 12 hr


Just placed in the baskets for their second rise:


Here's my babies:


And here it is. I wanted to get bursts of cheese flavour hence I realize that I need to get more chunks in there. Wife loves it. The other loaf is for my daughter as she loves cheese bread too.


Boy this tablet takes crappy flash pics :(
 
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Looks great Len, looks like your correction to 70% worked. My new scale is on it's way my old one only does onces, weight seems like the only way to go measuring just isn't accurate enough. So much to learn.
 
Rich Dahl said:
Looks great Len, looks like your correction to 70% worked. My new scale is on it's way my old one only does onces, weight seems like the only way to go measuring just isn't accurate enough. So much to learn.
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Scales are the only way to go Rich. I went so far as to get a jewellers scale (in addition to my usual one which only does grams and ounces) so I could measure in 1/10th of a gram. You don't realize how much water weighs til you use these recipes. I was kinda anal about the yeast measurement is why I got the little fella but hey, do it once and do it right.

Something else about scales: if you want to try a recipe from another country that only provides ounces and/or cups, be aware that their ounces (Canada for example ;) ) are different from your (U.S. counces) and you have to do a double conversion.

Grams are grams so no concern there but ounces to ounces-->conversion required. If you can, ONLY work in grams (not ounces).
 
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Len, that cheese bread looks awesome and I know it was delicious. Need to start shipping it to all of us to try!!!!!:)
 
That's some good looking cheese bread.I'm sure it was wonderful.
When I was a kid my mom got into bread making for a while. One of my favorites was a cottage cheese bread. I've asked her for the recipe, but she no longer has it.
 
Robert-R said:
When I was a kid my mom got into bread making for a while. One of my favorites was a cottage cheese bread. I've asked her for the recipe, but she no longer has it.
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There are quite a few recipes on line for a machine recipe. My brother uses a "machine" bread and it's pretty good. Are you looking to have a "machine" recipe (uses a packet of yeast) or our 14 hour version?

This is a no-knead version I just found but not a 14 hr one http://articles.chicagotribune.com/...1_cottage-cheese-baking-soda-active-dry-yeast

It's not like our 14 hr version. It uses 3 teaspoons of yeast (about 1 1/2 packets) so it'll be ready sooner whereas our 14 hr version uses about 1/8 of a teaspoon.
 
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