Thread: Who bakes bread?

When and how do you fold in the cheese and goodies Jamie?
Looks great!

Originally Posted by MikeB52

When and how do you fold in the cheese and goodies Jamie?
Looks great!

Mike, you can mix them all together before kneading, just replace the Parmesan with cheddar if you so wish.


Ingredients

1 cup water (8 fl oz, 237 ml)
¼ cup plain yoghurt (57 grams)
3 cups bread flour (361 grams)
1 ½ teaspoons salt
2 tablespoons sugar
1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano)
¼ cup Parmesan cheese, grated (25 grams)
2 ¼ teaspoons active dry yeast (1 package, 7 grams)
8 halves sun-dried tomatoes

Instructions

Cover the sun-dried tomatoes with water and let soak for 2 hours. Drain well on paper towels.
In a small saucepan, heat the water and yoghurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130°F.
In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups flour, salt, sugar, herbs, cheese, and yeast. Add the yoghurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour ¼ cup at a time, while mixing on medium-low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
Gently roll the dough into a rough 7x14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5 inch loaf pan. Preheat oven to 350°F.
Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough. Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Store bread in an airtight container, bread will keep for several days.

Jamie,

Please show a picture of a slice. Cheddar bread is one of my favourites.

Originally Posted by DZEC

Jamie,

Please show a picture of a slice. Cheddar bread is one of my favourites.

David, I made a sandwich earlier, with butter and a nice slice of ham, the bread was lovely, the sundried tomatoes and cheese are very nicely balanced, the texture of the bread is also excellent.

That sounds like a good idea. I have never tried a pre-cheesed bread. Now I'm wondering if I could add it to hamburger buns and not have to add cheese. Bacon hamburger with a cheddar cheese bun. Who am I kidding, I'd still add cheese to hold the bacon in place .

This recipe is really good. I baked two loaves in cast iron pans, and one+ disappeared
before I could get a picture of it! I scored the top of the loaves so the slices wouldn't
be too tall for our toaster.



https://www.kingarthurbaking.com/rec...e-bread-recipe

Made 4 loaves today ....sooo good !

Look great gents!

And.....the Money Shot..

Finally found some barley malt so tried my hand at some organic sourdough caraway seed rye tonight.
Down to the final rest overnight in the fridge.

Rises were steady over the last few hours between folds. Normally I don’t fold my loaves but decided with the rye gluten, worth the effort. Plus I folded some caraway seeds in during the last flip for extra flavour.
Shall see how they are in the morning.

Note Sgt Pepper Mill looking all dejected like in the corner. Never got called into service..