How To make Crusty Cheddar Bread
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
1/4 c Water; warm, 110-115 deg. f.
1 c Cottage cheese; *
1 ts Sugar
1 1/4 ts Salt
1 ea Egg; lg.
2 1/4 c Unbleached flour; unsifted,*
1 ts Butter; room temperature
1 c Cheddar; sharp, grated
* The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. -----
How To make Crusty Cheddar Bread's Videos
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
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Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips
No-Knead Crusty White Bread: Cheddar & Jalapeño
So you’ve mastered our simple no-knead bread recipe (the 2016 recipe of the year!)…now what? Watch and see how easy it is to customize your golden, crusty loaf by adding your favorite ingredients (like cheddar and jalapeño, shown here).
Read our blog post for the full step-by-step tutorial:
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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Garlic And Scallions Cheese Bread Pull Apart
How to make the yummy Garlic and Scallions Cheese Bread Pull Apart.
Here's what you'll need:
DOUGH:
1 cup milk (250ml) (room temp)
1 egg
2&¼ tsp instant yeast
¼ cup sugar (50g)
3 ¼ cups all purpose flour (406g)
1 tsp salt (5g)
¼ cup unsalted butter (50g)
GARLIC BUTTER SCALLIONS SPREAD
1/2 cup softened butter
2 tbsp chopped garlic
3 tbsp scallions
2 cups shredded mozzarella cheese
EGGWASH: 1egg+2 tbsp milk
Please note:
1. If baking this with conventional oven, please bake at 180°C(350°F) for 25 minutes. But if baking this with convection oven, please bake at 180°C(350°F) for 20-22 minutes.
2. if using active dry yeast, it requires a lukewarm milk to bloom with until foamy or at least 10 minutes.
I hope you'll like this recipe darlings. Please let me know and comment down below. I thank you all so much for the love as always. Sending you all positive vibes. Love~Weng
Food for the soul:
1 Corinthians 13:1 If I could speak all the languages of earth and of angels, but didn't love others, I would only be a noisy gong or a clanging cymbal.
The absolute BEST Jalapeno cheddar no knead bread. Crusty, delicious, easy, bakery quality bread.
In just about 5 minutes and with 3 simple pantry ingredients and water, you can prep this bread. No kneading involved! Just stir flour, water, salt and yeast together and let it sit on your countertop overnight. Bake in a dutch oven the next day. You'll get a beautiful round loaf every time. Be creative and any any combination of mix-ins to your bread dough. Italian seasoning and cheddar, chopped olive and rosemary, garlic cheddar, etc. Slice the bread and serve it with soup, pasta, salad, or make a sandwich with it. I hope you love it as much as I do.
Crusty Cheddar Bread
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