Cheese Bread Loaf

Ingredients

• 20 g bread flour (For the flour-and-water paste (tangzhong))
• 100 ml water (For the flour-and-water paste (tangzhong))
• 260 g bread flour
• 40 g white sugar
• 0.25 tsp salt
• 5 g yeast
• 6 g milk powder
• 1 egg (Room temperature)
• 70 ml milk (Lukewarm)
• 50 g unsalted butter (Room temperature)
• bread flour (For dusting the countertop and dough)
• 250 g shredded white and yellow cheddar cheese (Use about 80–85% inside the loaf; reserve the rest for the topping)
• 1 egg (For the egg wash)
• 1 tsp milk (For the egg wash)
• 0.5 tsp dried parsley (For sprinkling on top)
• melted butter (Optional, for brushing on top)

Steps

1. 1

   Combine 20 g bread flour and 100 ml water in a small saucepan. Stir constantly over low heat until the mixture becomes a thick paste.

2. 2

   Transfer the paste to a small bowl or dish. Cover it with plastic wrap, pressing the wrap against the surface to push out the air and keep it from drying. Refrigerate for 30 minutes to cool.

3. 3

   In a mixing bowl, combine 260 g bread flour, white sugar, salt, yeast, and milk powder.

4. 4

   Add 1 room-temperature egg and the chilled flour-and-water paste. Mix briefly for a few seconds.

5. 5

   Slowly add the lukewarm milk while mixing. Mix for 3–4 minutes.

6. 6

   Add the room-temperature unsalted butter. Continue mixing for 9–10 minutes.

7. 7

   Check the dough by stretching off a small piece: it is ready when it stretches thin enough for light to pass through without tearing.

8. 8

   Transfer the dough to a greased large bowl and roughly shape it into a ball using a spatula. Cover and proof in a warm place until it is 2–3 times its size, about 1 hour.

9. 9

   Check the proof by pressing a finger into the middle of the dough. If the dough does not collapse, it has proofed correctly.

10. 10

    Dust the countertop with flour, turn out the dough, and shape it into a ball. Cover and let it rest for 10–15 minutes.

11. 11

    Dust the dough lightly with flour and roll it out into a rectangle.

12. 12

    Spread about 80–85% of the shredded cheddar over the dough, keeping the remainder for the topping.

13. 13

    Roll the dough from one end to the other into a log. Pinch the ends closed, then pinch and seal the sides.

14. 14

    Cut down the middle of the dough log all the way through to the end, then wrap the two pieces around each other as shown in the video.

15. 15

    Transfer the shaped dough to a 9 × 5-inch bread loaf pan. Cover and let it rise in a warm place for 40–45 minutes.

16. 16

    Combine 1 egg with 1 teaspoon milk to make the egg wash.

17. 17

    Brush the risen dough with the egg wash.

18. 18

    Top the dough with the reserved cheese and sprinkle with ½ teaspoon dried parsley.

19. 19

    Bake at 350°F (180°C) for 25–30 minutes.

20. 20

    If desired, brush melted butter over the top after baking.

Notes

The video does not specify an amount for flour used for dusting or optional melted butter. Egg-wash brushing is visually implied by the displayed egg-wash instruction; the source does not state an oven preheating step.

Nutrition per serving

• bread
• baking
• cheese
• vegetarian
• enriched dough
• yeast bread