Bread with processed cheese (bread maker)

Bread with processed cheese (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	1 tsp
Wheat flour	400 g
Salt	1 tsp
Sugar	1 tbsp. l.
Butter	1 tbsp. l. (not measured with top)
Water	260 ml (60 ml replaced with tea leaves)
Processed cheese	1 PC.

Cooking method

• cut the processed cheese into thin strips and add to the bucket at the signal
• size M, dark crust
• brush the top with milk before baking.

Note

The bread turned out to be delicious, with plums. taste (reminds me of cottage cheese pies).

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Pie with melted cheese in a multicooker Panasonic SR-TMH18 (Boo Boo)

and here is the picture

The bread is very beautiful
And what did the replacement of water with tea brewing give?

actually just decided to try it.
poured in a little, but the crust is just super - my husband is delighted!
and the crumb is slightly darker.
in the next. I'll try more infusions

I also tried bread with melted cheese once. The cheese itself is not felt, but the bread turned out to be quite tender and pleasant to the taste. It smells amazing.

But what I want to note is that it turns out much tastier if you put smoked cheese instead of melted cheese, or even better - real hard cheese.

you will need to try with smoked
I like the hard one too, but the taste and smell are different ...
melted cheese crumb made soft and bread does not crumble owl

[sasha_kosak]

The bread turned out to be delicious, instead of tea leaves I used a bag of instant black tea with lemon. The bread had a light pleasant lemon aroma and a slightly creamy taste.

Someone on the forum wrote that the store is looking at what else can be added to bread. So I bought this tea, I have never used it as a drink.

There is no photography, because I baked it late in the evening, and in the morning it was possible to photograph only the remaining pieces.

I want to try on advice sasha_kosak with smoked cheese to make the bread more aromatic.

Svetik S thanks for the idea with melted cheese, yesterday I made bread from what was in the refrigerator, and this is my own cottage cheese, whey and cheese friendship, the bread turned out to be very tender, and the cheese gave it some piquancy.

Thank you very much to the author for the original version of everyday bread
It can also be called: "Spread with butter, and fantasize cheese by smell".

Peace be with you bakers!
I really do mostly baguettes with curd cakes and dissolve the cheese in water beforehand
this is of course particulars, but the choice of cheese curds is now such \ from shrimp to chocolate \ that only have time to bake

Thanks a lot to the author for the original version of everyday bread
It can also be called: "Spread with butter, and fantasize the cheese by smell."

And if so https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23519.0 it turns out very tasty.

Hello bakers !!! I baked this recipe many times, but at the weekend there was no processed cheese at the dacha. Cheese was used to make soup with mushrooms. The result was very pleasing. Before kneading, the cheese was stirred in the water required according to the recipe.

hello, I did not understand this point - "cut into thin strips (on signal)"

but will onion cheese for soup go into this recipe? I somehow tried to add to another recipe, it turned out a brick, solid, low, not lush

did not understand this point - "cut into thin strips (on signal)

Cut 1 processed cheese into thin strips and add to the bucket at the signal (10 minutes after the start of kneading)

but will onion cheese for soup go into this recipe? I somehow tried to add to another recipe, it turned out a brick, solid, low, not lush

If you have already tried it and the bread did not work out, why step on the same rake a second time?
Although, if you dilute the cheese for the soup in water, it may work out.

The same rake, but not the same ... I wrote, I made it according to a different recipe, onion bread from this forum, there was no cheese in the recipe, only fried onions, so I think that according to that recipe + my cheese turned out a lot of moisture , because of this, the dough fell for example ... but this recipe was created for cheese.
And another general question - why are there such disputes, what ingredients, when to put? Probably this is important for baking with a delay, but if I do it without a delay, in any case, yeast will immediately meet, for example, with salt, sugar.

I baked bread according to this recipe several times, with different squares. curd cheeses, as a result, a wonderful bread is obtained in consistency, it does not crumble, the hat is high, rosy, feast for the eyes! But, no one feels the taste of cheese, they say simple white bread without additives ...

Maybe you know some magic spicy-odorous pl. cheese, because I really liked the result, but there was very little taste.

Can you replace water with milk (3.2% fat)? Or is it better on the water? Will the difference be tangible?
And I wanted to ask how to understand cheese dissolve in water?

I won't say exactly about water-milk, but I think that there are no problems. As for the cheese, I cut it into a medium cube and in the process of kneading it dissolved itself.

Peace be with you bakers!
Moby --- water, milk (3.2% fat) can be replaced?

yes, even with kefir: flowers: look at the forum - on what current people do not bake
dissolve - in the sense in the water to blab
I personally do this, but you can just chop finely if the cheese is not too soft

Thank you very much for your reply! Right now I put this bread on! Finely cut the cheese. I can't wait for the result now)

The bread turned out to be amazing, soft and does not crumble! Took note of it! Only the truth is, as it was written here above, a more pronounced cheese taste, maybe 2 packs to try to add cheese.

I want to say thank you ... it turned out lush, tall, delicious!
I bought a new stove, tried 5 recipes on it. this one turned out to be the most perfect

I still have other recipes in line. but for those who want a pronounced taste, I can offer a cheese of the Leto type. He's with dill. It should be interesting.

And more immediately along the way. It may not work out that way due to the fact that the weight of the curds is different. Someone takes rectangular 100 g, and someone triangular 50 g.

Wish to the author of the topic - write what kind of cheese (weight) did you mean? You have 1 piece.

And why does the kolobok rule exist for a failed roof?
We take cheese of any taste and weight and adjust the dough with a bun.

Although, I agree with Korata, the recipe needs to be given more precisely

tell me, can I put everything at once? or will it somehow affect the cooking?

tell me, can I put everything at once? or will it somehow affect the cooking?

You can do it all at once, the cheese is soft and will still break in the dough when you put it in.
But, you will be able to track the bun in time!

It will not affect the taste in any way - try it!

thanks for the answer . I will definitely make such bread

Today I baked such bread Very tasty: soft, does not crumble (!), With a pleasant creamy aftertaste

P.S. More flour went to half a glass

I also baked such bread, I like it very much. I take cheese in slices. Here is one (8 slices).

I add a slice (30g) of Lucky Cow melted cheese to a basic white bread recipe. Straight whole and at once with all the ingredients. Everything mixes well. The result is a very delicate and delicate taste. My husband doesn't feel it at all, but that's enough for me. This I mean that the milestones have different taste sensations.
Also always confusing in the description: ... pcs, ...bag, ... can. Please write more precisely: grams or milliliters.

Sveta, you can edit your first message yourself. Write in the recipe itself - how many grams of cheese you add, and in the description - what kind of cheese you used.

Here's my bread.

The roof fell a little, so I cut it along the loaf. I put 8 slices of cheese (150g), last time I put 6 slices and the roof was great. Each loaf turns out to be unique, but very tasty!

Here's my bread.

The roof fell a little, so I cut it along the loaf. I put 8 slices of cheese (150g), last time I put 6 slices and the roof was great. Each loaf turns out to be unique, but very tasty!

Please note that cheese is categorized as "liquid" as it turns into a viscous liquid when heated. So we monitor the balance of flour / liquid

Read about cheese in bread dough here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99901.0
Read about all other ingredients for bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

I baked this bread last night. We tried it today. The crumb is finely porous, elastic, airy and very aromatic, the smell is creamy.
But I could not trace the bun, I had to run away from the house when I arrived - the bread was already baked. The roof is still cracked, so next time I will look behind the bun.

Here's my bread with melted cheese. I can't cut it yet - it's still hot

And here is the cooled one. The crumb is very tender. Thanks for the recipe.

Peace be with you bakers!

I really have it from the oven \ cold fermentation \ but with melted cheese - I just pulled it out with onions for soup, the smell is specific and cheese and thin onions