"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, June 7, 2014

Cheddar Cheese and Chive Bread

Found this recipe yesterday..with all the rain we've been having my chives are growing like crazy, this was the perfect way to use a bunch!  I have been trying lots of different herb/cheese yeast breads this year, this recipe is one of the top two favorites.  I used my stand mixer with the bread hook which worked great.  I did not have a Silpain non-stick baking mat so the crust appears to be softer.  Next time I make this I will bake the bread in my cast iron dutch oven to make the bread "crustier".

Recipe from HipFoodieMom

Prep time
20 mins
Cook time
35 mins
Total time
55 mins

Please note the RISING TIME for the dough. First rise: 2 hours. Second rise: 30 minutes. This recipe makes 2 loaves.
Author: Hip Foodie Mom
Recipe type: Bread
Serves: 10-12

¾ cup plus 1 tablespoon whole milk (+ more if needed)
1 (1/4-ounce) packet active dry yeast (2½ teaspoons)
4 cups bread flour or all-purpose flour, plus more for dusting (I highly recommend using bread flour)
⅓ cup granulated sugar
1 teaspoon fine salt
8 tablespoons unsalted butter (1 stick) + more for greasing
2 large eggs
2 cups shredded cheddar cheese
½ cup fresh chives, finely chopped
egg yolk for egg wash

In a small saucepan, heat ¾ cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large mixing bowl and sprinkle the active dry yeast on top. Set aside for about 10-15 minutes to activate the yeast.
Sift the flour, sugar, and salt together into a large bowl; set aside.
In a small saucepan, melt the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and beat together. Using your electric mixer, stir the egg mixture into the yeast mixture until combined. Slowly add the flour mixture and mix on low speed. (At this point, if you feel like the dough is too dry, you can add a ¼ cup milk. You want the dough to be somewhat sticky). When well combined, gently fold in the cheddar cheese and chives. You can do this with your mixer or by hand.
Remove your dough from the mixer and turn the dough onto a floured work surface and knead the dough for about 2-3 minutes only.
Grease a glass bowl with butter and place the dough into the bowl and cover with plastic wrap. You can also coat the plastic wrap with butter (on the side that faces the dough if desired. Let rise in a warm place until doubled in size, about 2 hours.
Prepare a parchment lined baking sheet or use your Silpain non-stick baking mat for breads on a baking sheet. After the dough has doubled in size, remove the plastic wrap and set it aside. Remove the dough from the bowl and set on a lightly floured work surface. It will deflate a little but that is fine. Using a knife or dough scraper, divide the dough into 2 pieces and shape into loaves with your hands. Place both dough loaves on the prepared baking sheet and cover with a towel or with the same plastic wrap from earlier. Set aside again and let rise in a warm place for about 30 minutes. Meanwhile, pre-heat the oven to 350°F and arrange a rack in the middle.
When ready to bake, in a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, lightly brush the egg wash over the dough and bake for about 30-40 minutes. Let cool before serving.

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