Cheese bread or Cheese Bread Rolls
I have been baking my own bread since the world was hit by the pandemic we are in. Even though l still have access to breads in the supermarket, baking my own bread is actually a way of being positive along with a bit of physical workout, if kneading by hands.
Baking own bread gives you so much insight into how things need to be. Positive, creative and delicious too. Just as how life should be treated. I have found so much of therapeutic element in baking that it has become an addiction. An addiction that creates lot of positivity. Helps me take on the day. This may be for me but I am sure each has his/her own way to destress from the challenges we face.
Today when I woke up, there was no left over bread, but then how long does it take!!!?That was my thought. And here I was kneading, proofing, shaping and baking. The result? Fantastic! Well, that would be an understatement :)
Cheese bread or rolls were sold by a very popular chain of patisserie here. Unfortunately over a year ago, they ceased operations. And I don’t really think any other place would do justice to those soft cheesy rolls they served. Of course this morning I could get very close and am proud of it!
Cheese bread that I made from scratch was soft, airy and just perfect with tea or coffee. I didn’t need any butter or cheese at all. Tasted superb! It is a very easy recipe and very doable. And you don’t need any gadgets except two hands and oven :)
Let me take you through the ingredients and the recipe. If you try out the recipe, then please let me have your feedback.
250gm strong bread flour (All purpose flour as alternative but textures may differ)
120ml lukewarm milk (+/-)
One large egg about 55gm
25gm unsalted butter
35gm castor sugar
4gm instant yeast
60gm mozzarella cheese
2 tablespoon milk for brushing the rolls
5gm butter to grease the bowl
Method: part 1
1 - Sift and Mix flour and salt.
2 - Add egg, sugar and yeast and mix.
3 - Add milk little at a time and mix until you get a sticky dough.
4 - Dust a working surface and start kneading the dough (click here to see a demo to get a smooth dough from one of my earlier videos) and please subscribe to my YouTube by clicking here.
5 - once the gluten is activated, grease the bowl and keep the dough in it. Cover and let it rise or double in size.
6 - once the dough has doubled, punch out the air, and lightly knead.
7 - Cut into equal parts and click here to see a demo from my previous video to shape into a cylindrical shape.
8 - keep the rolled dough on a baking tray that is lined with baking paper.
9 - Cover and let it double in size.
10 - Preheat oven.
11 - brush the roll with milk, top with grated mozzarella cheese
12 - Place the tray in the preheated oven and bake at 200C for 20-25mins or until the cheese has caramelized texture and the bread has brown top. Baking time depends on your oven (gas/electric). Please keep an eye anytime after ten mins into baking
13 - once done, remove the baking tray out and keep the bread/rolls on a cooling rack to cool for an hour before serving.