Serves 16
70 min
Soft Cheese Bread: Two Ways
Recipe GLPR47c1dbeb0ffa35
A tender, buttery yeast bread with two delicious filling options: one featuring sharp cheddar and fresh herbs, the other with savory Parmesan, garlic, and herbs. The dough is braided after rolling to create beautiful swirls of cheese throughout. Perfect as a side dish, appetizer, or snack.
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Ingredients
794 grams unbleached bread flour
1 1/2 tablespoons instant yeast
2 teaspoons fine salt
5 tablespoons white sugar
1 cup plus 2 tablespoons lukewarm buttermilk
1 cup lukewarm water, about 95°F
1/4 cup butter at room temperature
1/4 cup melted unsalted butter
1/2 teaspoon garlic powder
1/4 cup minced fresh parsley
1 1/2 cups freshly grated Parmesan cheese
2 cups shredded sharp cheddar cheese
Directions
In a large mixing bowl or stand mixer bowl, whisk together the flour, salt, and white sugar. Set aside.
In a measuring cup, combine the lukewarm water and buttermilk. Whisk in the instant yeast until fully dissolved and let sit for 1 minute.
Pour the yeast mixture and the melted butter into the flour mixture. Mix by hand or with a dough hook on low speed for about 2 minutes until all ingredients are incorporated.
Let the dough rest for 5 minutes, then continue mixing on low speed (or by hand), adding more flour or water as needed, until the dough is soft, smooth, and tacky but not sticky. This should take about 3-5 minutes total.
Transfer the dough to a lightly floured surface and knead by hand for 2 minutes. Form the dough into a smooth ball.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise at room temperature until doubled in size, about 60-90 minutes. (Alternatively, refrigerate for up to 4 days and bring to room temperature 2 hours before baking.)
Divide the dough into 2 equal pieces. Dust each with flour and roll into a rectangle approximately 10 inches wide by 16 inches long.
For the Cheddar and Herb variation: Spread the shredded cheddar cheese and minced parsley evenly over one dough rectangle. For the Parmesan and Garlic variation: Spread the room-temperature butter over the other dough rectangle, then sprinkle evenly with the grated Parmesan, garlic powder, and minced parsley. Press toppings lightly with your hand to adhere.
Starting with the shortest side of each rectangle, tightly roll the dough into a log, jelly-roll style. Pinch the seams firmly to seal.
Grease two 8-inch by 4-inch loaf pans. Using a sharp serrated knife, cut each log lengthwise down the center, creating two long pieces with the filling exposed. Place the two pieces side by side with cut sides up, and weave or braid them together, pinching the ends together. Carefully lift each braided log into a prepared loaf pan.
Cover both pans with greased plastic wrap and allow the dough to rise at room temperature until it rises about 1 inch above the top edge of the pans in the center, approximately 45-60 minutes.
Preheat your oven to 350°F. Place the pans in the preheated oven and bake for 25 minutes.
After 25 minutes, rotate the pans front to back in the oven. If the loaves are already well-browned, loosely cover them with aluminum foil to prevent over-browning.
Continue baking for another 20-25 minutes, until the bread reaches an internal temperature of 185°F at the center and is golden brown.
Remove the pans from the oven and let the bread cool in the pans for 2 minutes. Run a sharp knife around the edges of each loaf and carefully turn them out onto a cooling rack. Allow to cool for at least 1 hour before slicing.
