This bread haunted me. I saw it on Jennifer’s beautiful blog in March and it was all I could think about. Just a few tortuous weeks later I decided to tackle it. At 11 o’clock that night I was slicing into the best thing to come out of my oven. It was dangerous. All of a sudden my family of two had as many large loaves of delicious cheesy carbohydrates.
Luckily, this loaf is quite tasty out of the freezer. Sliced up and wrapped well in plastic wrap you can have a soft and buttery slice of cheese bread whenever you desire. It didn’t last long.
I recently made this again, taking the author’s advice and switching up the filling a bit on one of the loaves. Enter: roasted garlic.
Recipe makes 2 loaves
5 ½ to 6 ½ cups all-purpose flour (weight: 794 grams)
5 tablespoons sugar (white or brown)
2 teaspoons salt
1 cup plus 2 tablespoons milk, warmed to approx 100F (I used 1%)
1 cup warm water (approximately 100F)
1 ½ tablespoon instant/bread machine yeast
¼ cup oil or melted butter
2 cups shredded old cheddar cheese
1 head roasted garlic mixed with 1 tablespoon olive oil + 1 ½ cups shredded mozzarella + ½ cup grated parmesan
- Combine flour, salt, and sugar in bowl of stand mixer
- Combine water and milk in a medium bowl. Add yeast and stir until dissolved.
- Add milk mixture, and melted butter/oil to flour.
- Mix with a dough hook for about 2 minutes. Let rest for 5 minutes.
- Continue to mix the dough, adding more flour until you achieve a consistency that is tacky (not sticky! Think back to the blue tack you may have used to mount posters to your bedroom wall) and soft.
- Transfer to a well oiled bowl, cover with plastic wrap and let rise until doubled in size (60 to 90 minutes) ** see original post for instructions on letting rise in the refrigerator/continuing the baking process on another day
- Divide dough into 2 pieces. On a lightly floured surface, roll out each ball into a rectangle of about 10×16 inches. Spread the filling of choice evenly over the surface.
- Roll the dough into a log starting with the short end – picture rolling a jelly roll. Pinch the seam.
- Grease your loaf pans (8 inch x 4 inch)
- To shape the loaf:
Slice the loaf in half lengthwise and face the cut sides up as best you can. Cheese will spill out – just tuck it back into place.
Pinch the farthest end from you. Carefully bring the piece on the left side over the piece on the right side. Repeat, completing the twist. Pinch the end closest to you.
Carefully transfer the twist into your prepared loaf pan.
- Cover loosely with plastic wrap and let rise again for about another hour.
- Preheat oven to 350F.
- Bake for 45-50 minutes, covering with foil at about 25-30 minutes to prevent over browning. Cook until bread reaches internal temperature of 185F.
- Let rest in pan for a few minutes – then remove from pan (running a knife along the edge of the pan, first!) onto a wire rack and allow to cool for at least an hour before slicing. It’s a long hour.
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