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Soft Cheese Bread

posted Sep 18, 2010, 2:23 AM by Jenny Loh   [ updated Sep 18, 2010, 5:06 AM ]
Peter Reinhart's - Artisan Breads Every Day

The night before,  I was trying to look for a recipe for baking.  Didn't find anything that I like and I put it aside.

Today I woke up and remembered I had a block of cheddar cheese,  and I wanted very much to make soft bread.  I saw Reinhart's soft cheese bread.  mmmm....that's a pretty good recipe.

Starting the recipe with getting all the ingredients ready.  I mixed the honey into water. Melt the butter.  Grated the cheese and put aside some pieces and cut into cubes.

Mix the flour, salt and yeast. Add in the liquids and mix well including butter. Add in a few dashes of rosemary.  Knead for about 10 minutes.  

Put aside for 1 1/2 hour  to rise, till double.  Add in the cheese and mix well. I realised that it was difficult to mix it well.  It took me almost 1/2 hour to mix it in,  shape into 5 rolls and 1 round loaf.

I was so concerned that I've over handled the dough and it won't rise.  I let it rise for 1 hour.  It was rising well.  Phew....

I heat the oven at 185 degree celsius.  It just took about 15 minutes to heat up.  I brush a little butter on the top of the rolls and slide the rolls in first and let the loaf rise a little longer.  The rolls baked for 25 minutes,  a nice light golden brown.  The rolls were soft,  smells of cheese, of course.

Immediately I slide the loaf in and bake for 40 minutes.  The loaf turns out a little darker.  

The bread turns out to be really really soft.  The cheese melted within and the smell of the cheese oozes out.  


375g Japanese bread flour
113g water
127g milk
32g honey
7g salt
7g instant yeast
28g butter
170g cheese - grated, cubed
1/2 tsp of Rosemary