How To make Cheddar Cheese Bread

Cheddar Cheese-Black Pepper Bread!No Yeast-No Kneading-No Rising Time!!

This easy Cheddar-Black Pepper quick bread is a soft and delicious fool-proof recipe you need to keep on hand.Let me know what you think in the comments below and subscribe for regular new videos????!!#cheddarcheese #cheesebread #blackpepper #quickbread #nokneadbread

For the bread????:
250g/2 cups flour
200g/2 cups shredded cheddar cheese
250ml/1 cup milk at room temperature
1 egg at room temperature
45g/3 tbsp melted butter
15g/1 tbsp baking powder
2,5g/1/2 tsp salt
3g/1 tsp freshly ground black pepper
Garnish:
Extra cheddar cheese
Black pepper
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Chilli and Cheese Bread

How to make Jalapeno or mixed Chilli and Cheese Bread, simple step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.

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CHEESY BREAD 2 WAYS

Two recipes for one of the greatest food combinations of all time, cheese and bread. Light fluffy cheese puffs aka gougeres and cheesy aged cheddar flatbread. Go to for $30 off your Trade order.

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--RECIPE--

CHEESE PUFF (GOUGERE) - recipe makes 18-24 puffs
▪325g or 1 1/3c whole milk
▪175g/1.5 sticks unsalted butter
▪15g or 2.5tsp kosher salt
▪300g or 1 3/4c all purpose flour
▪175g or 1.5c aged gruyere, shredded
▪6 large eggs

Bring milk, butter and salt to a simmer over med-low. Whisk in flour until combined and clump free. Switch to a spoon when you can no longer whisk. Reduce heat to low and stir frequently for 5-10min.

Add dough mixture to bowl of stand mixer and add gruyere. Mix on high with paddle attachment for about 20 seconds or until cheeseis combined with flour. With mixer on high, add in eggs 1 at a time. When eggs are added stop to scrape down sides then continue mixing for another 15 seconds or so.

Add dough mix to piping bag or sturdy freezer bag. Cut off 1-1.5”/2.5-4cm corner to pipe. Pipe out gougeres as shown onto a parchment lined sheet tray. About 3 spoonfuls worth or the size of a small lime.

Bake in preheated 400F/200C oven to bake for 20-22min. Open oven door and turn off oven to allow puffs to cool for 5 more minutes.

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CHEESY FLATBREAD
(Thanks to Union Loafers Bakery in St Louis, MO for the inspiration
▪330g or 1 1/3c warm water
▪4g or 1 1/3tsp instant yeast
▪25g oor 2Tbsp live oil
▪10g or 3/4Tbsp granulated sugar
▪475g or 3.5c bread flour
▪14g or 2 1/3tsp kosher salt
▪1-8oz/170-225g aged white cheddar, diced into smallish cubes (i like prairie breeze)
▪Fried panko breadcrumbs

Add water, yeast, oil, sugar, flour, and salt to stand mixer with dough hook and mix for 2 min on low or until dough is wet and sticky. Increase speed to high and mix for another 7 minutes. Transfer dough to bowl, cover, and allow to ferment at room temp for 30 minutes. Perform a strength building fold as shown in video @6:30. Cover and let sit at room temp for 30 more minutes (60 minutes total fermenting at this point) and perform another strength building fold. Cover 1 last time and ferment for 60 more minutes at room temp.

Flip dough onto floured work surface. Degas and divide dough into 2 equal halves (about 425g each). Working on half the dough at a time, continue to degas each piece, pressing out with fingertips until dough is formed into a rectangle that’s 14”/38cm long by 8-10”/22cm wide. Spread cheese into a layer on top of each half of dough then roll dough as shown @7:50, tucking cheese into dough. Transfer dough tubes to sprayed/oiled parchment lined sheet tray, cover with sheet tray and refrigerate for 2-24 hours until ready to serve.

Preheat oven with baking stone/steel to 450F/230C. To prepare dough for baking, add each half of dough onto an oiled/sprayed piece of parchment. Drizzle with olive oil and use fingertips to flatten and push dough tubes into a 14”/38cm long by 8-10”/22cm wide rectangle. Sprinkle top with fried panko breadcrumbs. Use a pizza peel to load dough (with parchment) onto baking stone/steel for 20min. Place on wire rack to cool for 15min (parchment removed to prevent steaming).


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0:00 Intro
0:16 Cheese Puff (Gougere)
4:22 Cheesy Flatbread
10:36 Let's eat this thing

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Cheddar Cheese Bread

Let's get savory with two of my favorite things, cheese and bread!

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▼CHEDDAR CHEESE BREAD RECIPE▼
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Ingredients:
•1 cup fresh, coarse grated Parmesan cheese
•2 ½ cups all purpose flour
•1 tablespoon baking powder
•1 teaspoon salt
•⅛ teaspoon cayenne pepper
•⅛ teaspoon white pepper
•4 ounces cubed Cheddar cheese
•½ cup sour cream
•3 tablespoons cooled, melted butter
•1 cup whole milk
•1 egg

Directions:
•Melt 3 tablespoons of butter and allow to cool to room temperature.
•Preheat an oven to 350 degrees.
•Prepare a bread loaf pan with cooking spray.
•Sprinkle ½ cup of the coarse grated Parmesan cheese into the bottom of the bread pan and set aside.
•In a large bowl, whisk together the all purpose flour, baking powder, salt, cayenne pepper and white pepper.
•Add the cubed Cheddar cheese and make sure that each cube is coated in the flour mixture.
•In a separate large bowl, whisk together the sour cream, cooled melted butter, whole milk and egg until the mixture is smooth.
•Fold the wet mixture into the dry mixture with a spatula. A thick batter will form.
•Spoon the batter into the bread pan.
•Sprinkle another ½ cup of the coarse grated Parmesan cheese over the batter.
•Bake in a 350 degree oven for 45 minutes.
•Let cool for 20 minutes.

The Best Jalapeno Cheddar Bread|No knead jalapeno cheddar bread|Jalapeno cheddar Dutch oven Bread

No knead Jalapeno Cheddar Bread is a super delicious savory bread.
Complete written recipe :
This jalapeño and cheddar bread has a crispy crust and soft ,moist open crumb and is deliciously flavored with creamy cheddar and jalapeños.

We can make jalapeño cheddar bread in many ways.There are definitely more easy ways.But the texture of the bread will be different.I have tried a few different ways of making this bread ; and this jalapeno cheddar bread is my favorite.

I always like to simplify recipes.In this jalapeño cheddar cheese bread recipe we do the minimal handling of dough and use the minimal proofing time.And the resulting bread has that amazing open porous crumb and crispy crust (just like a bread made with a preferment or biga).I hope you will love this No knead jalapeno cheddar bread recipe.

Why you will love this No knead Jalapeño cheddar bread recipe
It is easy to make; there is no hard kneading
Requires only four basic ingredients to make the bread dough
It doesn’t require any previous preparation as we dont use biga or poolish
You can bake this cheddar jalapeño bread in less than three and half hours.
The resulting jalapeño cheddar bread is super delicious and so incredibly soft with large porous crumb and with a crispy crunchy crust.

For this Jalapeno cheddar dutch oven bread recipe,If you are making bread for the first time,I would suggest you to weigh your ingredients rather than using cup measurements.

What type of flour is best for making this No knead jalapeño cheddar bread
We can use bread flour or all purpose flour to make this bread.To get the best results, use flour that contain protein to be 10 % or more.

I have made this cheddar jalapeño bread recipe using 10 % of flour as whole meal rye flour and it turned out really good.

For making this jalapeño cheddar dutch oven bread,I don’t suggest to use 100% whole wheat flour as it contain more bran particles, the dough may not be able to rise properly and the bread may turn dense and heavy.

HOW TO MAKE NO KNEAD JALAPENO CHEDDAR BREAD
As with any bread recipe, there is not one way to approach it rather many different techniques that could be used. This technique produces artisan cheddar bread with light,airy,soft ,creamy, moist open crumb and a crispy crust.

Why do we need to score the jalapeño cheddar bread before taking in to the oven
The purpose of scoring is primarly to control the direction in which the bread will expand during “oven spring”

By scoring a bread,we are intentionally creating a weak spot on the surface of the loaf preventing the loaf from bursting at any other weak spots created during shaping.

Thus scoring the bread dough will help the bread to expand beautifully and helps the bread to not to crack open at undesirable spots.

When should you score the bread.
Scoring is generally performed just before loading the loaves in the ovenPopular Videos on our channel

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