Cheese bread

To prepare this delicate, air and fragrant homemade bread, we need wheat flour of the highest grade, milk of any fat content, cheese, chicken egg (medium size), granulated sugar, salt and yeast. The yeast is not necessary to take fast -acting — just dry (also 3 grams is a teaspoon without a slide) or pressed (3 times more, that is 9 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.

So, in a suitable dish, we sift wheat flour. It is better to take a bowl or a larger pan, since the dough in the process of fermentation will increase in volume at least two to three times. Add salt, sugar and high yeast to flour. Mix everything very thoroughly.

We make a recess in the center and pour slightly warm milk there, break the chicken egg (weighing about 45-50 grams).

Mix everything with a spoon or hand. When the flour moisturizes and absorbs the liquid, add a tablespoon of vegetable oil and 100 grams (we use the remaining 30 grams for sprinkling) cheese, which is pre -chopped on the middle grater. Initially, the dough will be very sticky and resemble heterogeneous thick porridge, but then in the process of kneads it will become more and more elastic and smooth. It is best to knead the dough with a mixer with a hook nozzle (10-15 minutes at an average speed), but it will also turn out to be no worse with your hands, but longer (20 minutes).

The dough should turn out to be very soft, delicate and slightly sticky. Do not score it with flour, since on the basis of dense and tight dough, air and lush pastries will not work, and our cheese bread will be just that. We round the dough into the ball and put it in a bowl, which we lubricate with a small amount (literally a teaspoon) of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no more cheese bread.

This is how my dough looks after 1 hour, but you can take a little more or less time for this. It all depends on the strength of the yeast and the temperature in the room.

The dough is rounded simply: pull up from the bottom up in a circle, releasing excess gas, then turn over on the seam and then let them wander.

Over the second hour, the cheese dough will grow even more — this time three times for sure. The mass of the dough is 724 grams.

Sprinkle the working surface with wheat flour and gently dump the dough from the bowl on it, helping with a spatula or a scraper. I decided to make 2 small cheese loafs, but you can form one large or 2-4 small ones. We round the pieces of dough, giving them the shape of a bun. Let us lie down for 5 minutes so that the dough rests.

We take one piece and gently with your palms we knead it on the surface of the surface of the surface. Send slightly with flour, as the dough is very tender and slightly sticky.

We fold along in half, making such an approximate rectangle. The narrow side should be slightly smaller than the length of your baking dish.

We roll the layer into a rather dense roll. After each turnover, we must press the roller to the layer, so that later there are no voids in the finished bread (that is, large air bubbles).

Here is such a steering from the dough you should also get you. In total, I made 2 rolls in the number of pieces of dough.

Now we lay the blanks in the shape/baking shape, which we lubricate with a small amount of vegetable oil. I also did not indicate him in the ingredients — there will be enough tablespoon literally. Here I use my favorite target molds for small loafs. You can bake cheese bread in any suitable form, but take into account that the dough during baking will grow three times for sure. I do not advise the score, that is, right on a baking sheet, cheese bread, as this delicate dough will simply crawl to the sides, and he needs to grow up. We cover the workpiece with a towel or cling film and leave the distance for 40 minutes. The time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we smear the oven (180 degrees).

When the workpiece doubles or slightly more, you can put future bread in a hot oven.

But here I still recommend making the top even more cheese. For this case, we just have 30 grams of cheese left — chop it on the middle grater and sprinkle the surface of the workpieces.

We bake cheese bread at 180 degrees for about 40 minutes. If you bake it in the form of a large loaf, you will need a little more time — focus on the appearance of the product and the nature of your oven. As you can see, the baking has grown very well and was perfectly browned. And what a fragrance-cheese-r.

We take out ready -made loafs from the forms, cool and enjoy fresh, fragrant, delicate pastries. By the way, he is so good that is still warm that he will hardly have time to completely cool with you. But, as you know, hot and even warm bread cannot be eaten, so tolerate.

This homemade bread has a very delicate taste and amazing millennial-saturated aroma. The thinnest crust and very soft, small -core crumbs. Cheese bread is good both in itself and as the basis for sandwiches and sandwiches. Be sure to try, I recommend!

And I took this photo specifically to answer the question: is it possible to bake cheese bread in the bread machine. Can! I cooked it on the program French bread, time — 3 hours 50 minutes. The crust is medium, a loaf is 900 grams. The laying of the ingredients according to the instructions of the HP. 100 grams of cheese went into the dough, the top did not sprinkle. It turned out very ruddy bread, tasty, fragrant, delicate. But the only thing I did not really like is a rather thick crust. Of course, who loves to crunch will definitely appreciate it. And for me personally, cheese bread in the oven is much more aromatic than the one that is prepared in CP.