Wednesday, November 26, 2008 7:52 AM
The first time I failed. The cheese flows out. This time I did it accordingly . Delicious and soft.
Cheese Bread (from one of the magazine.)Ingredient A:
600g high protein flour
100g plain flour
1 1/2 tbsps instant dry yeast
1 tsp bread improver
40g castor sugar
1 1/2 tsps salt (I reduce to 1 tsp)
1 tbsp milk powder
340ml water ( substitute to milk)
Ingredient B:
30g shortening
Ingredients C:
100g grated Mozarella or Cheddar cheese
For glazing:
1 egg(beaten)
Method:
1. Beat ingredient(A)on low speed for 1-2 minutes till a dough is formed
2. continue to beat on medium speed of 3-4 minutes. Then, add in ingredient (B) and beat until dough has an elastic touch (needs about 3-4 minutes )
3. Rest for 10-15 minutes. Scale dough into sizes desired. Shape it into rounds, proof them a further 10 minutes.
4. Roll it into longish shapes. Press in ingredients (C) and roll up like a Swiss Roll. Place on greased baking loaf pans.
5. Final proof for 1 hour or till it double its size.
6. Bake in a preheated oven at 200' C for 20-25 minutes. Glaze the surface with egg wash whilst hot, after removing it from the oven.