Cheese Loaf (No eggs)
If you are following me regularly then you may have noted the various kinds of breads I have been baking. This is simply because I am making use of my available morning hours to punch in positivity and inspire.
Also if you are following me on instagram and YouTube, then you will see more than what you get to read here. If you aren't subscribed to my YouTube then click here and join me in simple home cooking recipes.
Now coming back to this morning's baking adventure :) Now that I have aligned mentally that baking my own bread is the only way to consume bread, I no longer see baking as a time consuming feat. Between the dough rising twice, and the actual baking time, there is a lot I can do. Call it multitasking or being disciplined, the end results are spectacular and deserve a pat on the back! ;) And if you think it is a tedious job in kitchen, then you definitely need to try it out and see how easy it is!
Cheese loaf was a totally unplanned bread ;)... I had planned to bake a normal loaf but just before I place the dough to bake, I remembered there was some grated cheese left over after making Menemen. So had to use it up than let it go waste.
Cheese Loaf turned out super in taste and so soft and airy in texture, This is the result of a good quality bread flour that I have been using lately. If you do not have bread flour, a normal white flour or All Purpose flour will be good enough. If you are manually kneading the dough then knead well for good 12-15mins.Its a workout too :)
Happy to share the recipe and inspire too...
150gm strong bread flour (alternatively APF)
90ml lukewarm milk (+/-)
1tb olive oil
4gm instant yeast
12gm milk powder
2-3 tb mozzarella cheese
1/2 tsp olive oil for greasing the loaf tin
1 tb flour for kneading
1 - Combine flour and salt first.
2 - Mix yeast and sugar with milk
3 - add milk powder to the salted flour and mix.
4 - Now add milk mixture little at a time and combine well until you get sticky dough
5 - Dust flour and knead well to form the gluten (10mins). Then add olive oil and continue kneading until you get a non sticky soft dough (NOTE - You may need to add or reduce milk depending on the flour type)
6 - Place the dough in a greased bowl and let it double in size (took 60mins for me)
Before - After
7 - Once doubled, punch out the air, roll it out lightly and then roll into a cylindrical shape and pinch the edges to seal the open edges
8 - Roll again to make the dough even. Measure the dough to fit the loaf tin, cover and let it rise until doubled in size
9 - Once doubled, uncover the dough, brush with milk, put cheese on the top
PREHEAT OVEN TO 220C GAS
10 - Place the loaf tray in preheated oven and bake for 20-25mins or until the cheese on the top has caramelized
(If using electric oven, then adjust the final cooking time)
11 - Un-mould the loaf and place on a cooling rack for an hour or two before slicing.
Enjoy your homemade eggless cheese loaf!