Cheese bread

You can hardly resist a slice of aromatic homemade bread with a thin crunch and tender crumb. And if you also love cheese in all its forms, this recipe is definitely for you! Let's make an incredibly delicious cheese bread today, which, by the way, I baked for two days in a row. My family liked it so much that now this magic bread will be a frequent guest on our table.

This recipe cheese bread can be made with any hard or semi-hard cheese of your choice. The main thing is that it melts well, and then browns. Better yet, it should be fragrant - like Parmesan or Emmental. From the specified number of products used, I get 2 loaves weighing 350 grams each.

Ingredients

• Wheat flour of the highest grade (350 grams)
• Milk (200 milliliters)
• Russian cheese (130 grams)
• Chicken eggs (1 piece)
• Vegetable oil (1 tablespoon)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Fast acting yeast (1 teaspoon)

Directions

1. To prepare this tender, airy and fragrant homemade bread, we need premium wheat flour, milk of any fat content, cheese, a medium-sized chicken egg, granulated sugar, salt and yeast. It is not necessary to take fast-acting yeast - just dry (also 3 grams - this is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.
2. So, sift wheat flour into a suitable dish. It is better to take a larger bowl or saucepan, as the dough will increase in volume at least two to three times during fermentation. Add salt, sugar and fast-acting yeast to the flour. Mix everything very thoroughly.
3. We make a depression in the center and pour lukewarm milk there, break a chicken egg (weighing about 45-50 grams).
4. Mix everything with a spoon or hand. When the flour is moistened and absorbs the liquid, add a tablespoon of vegetable oil and 100 grams (the remaining 30 grams are used for sprinkling) cheese, which we grind on a medium grater. At first, the dough will be very sticky and resemble a heterogeneous thick porridge, but then during the kneading process it will become more elastic and smooth. It is best to knead the dough using a mixer with a hook attachment (10-15 minutes at medium speed), but with your hands it will also turn out no worse, but longer (20 minutes).
5. The dough should be very soft, tender and slightly sticky. You should not hammer it with flour, since on the basis of a dense and tight dough, airy and fluffy pastries will not turn out, and our cheese bread will be just that. We round the dough into a ball and put it in a bowl, which we grease 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 do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. 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 cheese bread.
6. This is how my dough looks after 1 hour, but it may take you a little more or less time. It all depends on the strength of the yeast and the temperature in the room.
7. Rounding the dough is simple: pull it up from the bottom up in a circle, releasing excess gas, then turn it over to the seam and let it ferment further.
8. In the second hour, the cheese dough will grow even more - this time it will triple for sure. The dough weighs 724 grams.
9. Sprinkle the work surface with wheat flour and carefully dump the dough from the bowl onto it, using a spatula or scraper. I decided to make 2 small cheese loaves, but you can mold one large or 2-4 small ones. We round off the pieces of dough, giving them the shape of koloboks. Let it sit for 5 minutes to rest the dough.
10. We take one piece and gently knead it with our palms on a surface dusty with flour. Lightly dust the fingers with flour, as the dough is very tender and a little sticky.
11. Fold in half lengthwise, making such an approximate rectangle. The narrow side should be slightly less than the length of your baking dish.
12. We roll the layer into a fairly dense roll. After each turn, be sure to press the roller against the layer, so that later there are no voids in the finished bread (that is, large air bubbles).
13. Here is a roll of dough that you should get. In total, I made 2 rolls according to the number of dough pieces.
14. Now we put the blanks in a baking dish / mold, which we grease with a small amount of vegetable oil. I also did not indicate it in the ingredients - literally a tablespoon is enough. Here I use my favorite cute little loaf molds. You can bake cheese bread in any form suitable for its volume, but keep in mind that the dough will grow three times exactly during baking. I do not recommend baking cheese bread, that is, right on the baking sheet, as this tender dough will simply creep to the sides, but it needs to grow up. Cover the workpiece with a towel or cling film and leave to distance for 40 minutes. 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 heat the oven (180 degrees).
15. When the workpiece has doubled or slightly more, you can put the future bread in a hot oven.
16. But here I also recommend making the top even more cheesy. For this case, we just have 30 grams of cheese left - grind it on a medium grater and sprinkle the surface of the blanks.
17. We bake cheese bread at 180 degrees for about 40 minutes. If you bake it in the form of a large loaf, it will take a little more time - focus on the appearance of the product and the nature of your oven. As you can see, the baked goods have grown very well and have browned perfectly. And what a scent - cheesy!
18. We take out the finished loaves from the molds, cool them down and enjoy fresh, fragrant, tender pastries. By the way, it is so good when it is still warm that it will hardly have time to cool down completely. But, as you know, you cannot eat hot and even warm bread, so be patient.
19. This homemade bread has a very delicate taste and an amazing milk-cheese aroma. The thinnest crust and very soft, fine-mesh crumb. Cheese bread is good both on its own and as a base for sandwiches and sandwiches. You should definitely try it, I recommend it!