Cheese bread

Description

You will hardly resist a slice of homemade bread with a thin crunchy crust and tender crumb. And if we love cheese in all its manifestations, this recipe is definitely for you!

Ingredients

Flour

350 g
Rye flour

150 g
Yeast fresh

50 g
Salt

1 tsp
Sugar

3 tsp
Vegetable oil

3 Tbsp
Chicken egg

1 piece
Cheese

200 g
Milk

300 g

Cooking

Yeast does not immediately mix with flour, and pre-activate to warm sweet liquid for 10-15 minutes. In our case, you can slightly heat half a Cup of milk with a teaspoon of sugar and dissolve yeast in it.

In a suitable container sift flour. It is better to take a bowl or pan more, as dough in the fermentation process increase in the amount of at least two or three times. Add the flour, salt, sugar and yeast. All carefully stir.

Make a deepening in the middle and pour a little warm milk, breaking up the chicken egg (weighing approximately 45-50 grams).

Mix all with a spoon or hand. When flour is moistened and absorb the liquid, add 2 tablespoons of vegetable oil and 150 grams. cheese. At first the dough will be very sticky and resemble a heterogeneous thick porridge, but later in the kneading process will become more elastic and smooth. Knead about 20 minutes.

The dough should be very soft, tender and slightly sticky. It is not necessary to flour, as on the basis of tight and taut dough will not turn out airy and lush pastries, and our cheese bread will be like that. Round the dough into a ball and put it in a bowl. Send the dough in a warm for 1 hour, and then take an easy alminco, re-rounding and again heat for 1 hour.

So I have the dough looks after 1 hour, but you it may take more or less time. It depends on the power of yeast and room temperature. Round the dough just pull from the bottom up in a circle, releasing the excess gas, then turn over on the seam and then allowed to ferment.

For the second hour cheese dough will grow even more - this time, three times exactly.

Sprinkle the work surface with wheat flour and gently put it on the dough, helping with a spatula or scraper. Rounded pieces of dough, giving them the shape of bunnies. Allow to rest for about 5 minutes, until the dough rested.

Take one piece and gently mash it with hands on a floured surface. Lightly sprinkle fingers with flour since the dough is very tender and a little sticky.

Fold in half lengthwise, making a rough rectangle. The narrow side should be slightly less than the length of your baking dish.

Roll the seam in a rather dense loaf. After each roll be sure to press the cushion to the reservoir, then to the finished bread and have no voids (i.e., large bubbles of air). Here's a roll of dough should get you.

Now put the workpiece in the form of bakeware. Billet cover with a towel or cling film and leave time for 40 minutes. Time again depends on the temperature in the kitchen and the activity of the yeast. Importantly, the dough is well grown. At this time, heat the oven (175 degrees).

When the workpiece is doubled or a little more, you can put the next bread in a hot oven. But I recommend to make the top even more cheese. For this case, we just left 50 grams of cheese ( shred it on a medium grater), coat with 1 canteen spoon of oil that is left and sprinkle the surface of the workpieces. Bake cheese bread at 175 degrees for about 40 minutes. Focus on the appearance of the product and the nature of your oven.

Remove the finished loaves from the forms, let cool and enjoy fresh, fragrant, delicate pastries. By the way, it is so warm that you hardly have time you have to cool down completely. But as you know, hot and even warm bread can't be eaten, so bear with me.

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