Recipe for cheddar breads
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Makes approx. 5 breads
280g bread flour
120g bread flour
15g milk powder
6g bread improver
80g castor sugar
1 medium egg
60g shredded cheddar cheese
To prepare sponge:
- Combine all ingredients in (A) in a mixing bowl and knead with a dough hook at low speed. Stop kneading when all ingredients are just combined to form a dough.
- In an oiled mixing bowl, prove dough for 2 1/2 hours until surface of sponge dough looks perforated and forms spider-web-like structure when pulled away from edge of mixing bowl.
To prepare main dough:
- Combine sponge dough and all ingredients (B), except butter, in a mixing bowl. Use dough hook of your stand mixer to knead the mixture at low speed (Speed 1 of Kenwood) until the surface of dough looks smooth.
- Add butter. Use medium-low (Speed 1.5) speed to continue kneading dough for about 10 minutes. Increase to medium-high speed (Speed 2) and knead for further 10 minutes. The dough should be elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.
- Round up the dough and rest for 10 minutes.
- Divide the dough into 40g portions and round up again. Rest the dough for another 10 minutes.
- Roll each dough up into strands of 20cm long with the ends tapering. Join 3,4 or 5 strands (as you prefer) of dough at one end and start plaiting until the plait is completed. Do the same for all the doughs.
- Prove the plaits for one hour. Brush plaits with egg wash and sprinkle shredded cheddar cheese on plaits.
- Bake in preheated oven for 30-35 minutes or until golden brown.
- Characteristics of bread made using Sponge & Dough Method compared to Straight Dough Method:
- Long proving time stabilises the dough, which in turn enables sufficient hydration of the dough. As a result, ability of dough to hold more moisture is enhanced.
- Bread baked using this method is moist and soft.
- The stretching gluten network of sponge dough results in larger volume bread.
- Not suitable if you prefer chewy instead of soft bread.
- In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly. As far as this recipe is concerned, keep water amount of sponge at 180ml but adjust the milk amount in (B).
Reference: Cheddar breads
Recipe type: xarchivex
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