Cheese bread in a bread maker

Cheese bread in a bread maker

Category: Yeast bread

Ingredients
Yeast dry.	-1 tsp
Flour psh.	-450 g
Salt	-1.5 tsp
Sugar	-2.5 tsp
Dry. milk	-1.5 tbsp. l.
Rust oil	-1.5 tbsp. l.
Egg	-1 PC.
The water is warm.	-200 ml
Grated cheese	-100 g

Cooking method

• Baked according to the principle of flour into liquid. Ready bread weight 700 g

Cooking program:

Mode: Basic

Note

I baked my second bread for this recipe, it turned out SUPER
Bon Appetit.

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[cicass]

Dear,cicass! Please tell me at what stage do you add cheese? I want to try to bake bread according to your recipe today, because I like the combination of baking with cheese.

I put cheese immediately on flour in a corner, since I put yeast in the center

and I cooked according to a similar recipe, but only cut the cheese into cubes and added it when the HP was picking up. Very tasty, by the way

A very interesting recipe! I will definitely try, only with me

there is already a sad experience of unsuccessful cheese bread. As I understand it

cheese bread doesn't like a lot of yeast. And then I somehow baked a couple of times

and all the time the roof fell.

As I understand it, cheese bread doesn't like a lot of yeast. And then I somehow baked a couple of times and all the time the roof fell.

The roof can also fall from a large amount of liquid. The cheese melts with heat and can add liquid to the dough. Much depends on the fat content and softness of the cheese.

Therefore, put as much yeast as you need, and follow the bun

Admin, thanks for the bread. I just made changes and put 2 tbsp instead of vegetable oil. l creamy. And since everyone loves cheese very much, they added as much as 180 grams. The bread turned out to be fluffy, the holes at the top are healthy. She baked in the evening, so my husband said that you can't mock the people like that, all night he was afraid to choke on saliva. I will definitely do more, maybe next time I'll add some herbs.

And can you clarify for those who just bought HP (P256) today? And the size of the roll what to put? I put an egg timer on the timer, from the recipe book, if everything works out, I want to try cheese, I was looking for a recipe

[Stoelena]

And the size of the roll what to put?

Stoelena To find out the weight of the finished bread, add all the ingredients and subtract 50g. This bread makes about 700g. My HP If you have three sizes, then I understand that this is an average size of bread.

Well, everything worked out! Bread weighing 750 grams (cheese was 150 g), 12 cm high, I don’t know how well it is, or maybe even higher? The crust is even! The only thing I had to put on a light crust (it was on the middle one) was slightly burnt.

And can you clarify for those who just bought HP (P256) today? And the size of the roll what to put? I put an egg timer on the timer, from the recipe book, if everything works out, I want to try cheese, I was looking for a recipe

Basic, XL, light. Milk, L, + grated cheese, boned in flour, directly into the bucket. I did this.

Thanks for the recipe)) This is just my second bread, but it turned out to be delicious, with an awesome aroma of cheese

Pts. good recipe. Cheb made this recipe 5 times and I can't get enough of it every time. : bravo: Taste

[cicass!]

cicass! Thanks for the recipe. The bread is very tasty and beautiful, with a light cheese aroma. I was especially pleased with the roof, even with a speck of cheese.
I will definitely try to bake it with smoked hard cheese.

I took tilsiter once, gruyere once. Grated cheese on a coarse grater and added during kneading, until the signal. Both times are wonderful bread.Maybe you put too much flour initially? The cheese melts during kneading and, conversely, will supply additional fat, softening the bun ...

Hello to all "Old Timers" and "Newbies" of this super duper forum!
I tried this recipe today, but changed it a little.
Since I just love cheese, I decided to add more of it, about 150 grams. Cheddar cheese, and 10 minutes before cooked I greased the roof with a beaten egg and sprinkled with grated Parmesan. It turned out just drop dead! And in appearance and taste! Thanks for the recipe!
P.S. HP Ken-450

CORSO, beautiful bread!

Thanks for the kind words to the forum!

really very beautiful, eat for health

CORSO, beautiful bread!

Thanks for the kind words to the forum!

really very beautiful, eat for health

Thank you! We have already eaten, and health has increased!

Dear "Admin"!
Can you ask an off-topic question?
In your diary I saw a recipe for "Wheat-rye bread on yogurt", in fact the main question, what is "aged Yogurt"? And, if possible, how to adapt this recipe for HP, and on which program to bake?
Let me remind you that I have HP Ken-450, and there is no special program for rye bread, but there is a programming mode!
Thanks in advance!

[and I]

Dear "Admin"!
Can you ask an off-topic question?
In your diary I saw a recipe for "Wheat-rye bread on yogurt", in fact the main question, what is "aged Yogurt"? And, if possible, how to adapt this recipe for HP, and on which program to bake?
Let me remind you that I have HP Ken-450, and there is no special program for rye bread, but there is a programming mode!
Thanks in advance!

Answers "Respectand I Admin "

You can read about aged lactic acid products here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0which begin to work "like yeast", increasing the rise and quality of the dough.

There is no need to adapt my recipe! Dough wheat-rye and therefore, such bread can be baked in the Basic (basic) mode. The main thing is to make the dough correctly, bun! See an example of such a dough here Gingerbread man made from wheat-rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0, pay attention to the photo of the kneading, how the dough should look like.

Good luck!

Thanks for the reactive answer Dear Admin!
About the dough, kneading, bun, everything is clear, but about the "aged" sour milk products, kill me, I didn’t taste it, but okay, but you can use "freshest" yogurt or kefir of the same quality instead of "aged" yogurt? output will not change much?

You can use everything, your imagination will tell you! How do we bake bread? We go to the refrigerator, search the cabinets, and ... another bread is ready

Don't be afraid to experiment! Check out our recipes!

Well, they calmed me down! Otherwise, I'm already going on a trip to the local "general store" in search of expired yogurt

Something I can't understand ... Why didn't my dough even mix, almost half of the flour remained at the bottom, and the lump of "dough" looked more like a shortbread ((I put everything strictly according to proportions, replaced milk powder and water with ordinary milk, when I poured the yeast, made a depression in the flour so as not to mix with the salt ... Explain, please, what's wrong ... I was so upset, I wanted tasty bread, but it turned out that I just translated the products (((

Something I can't understand ... Why didn't my dough even mix, almost half of the flour remained at the bottom, and the lump of "dough" looked more like a shortbread ((I put everything strictly according to proportions, replaced milk powder and water with ordinary milk, when I poured the yeast, made a depression in the flour so as not to mix with the salt ... Explain, please, what's wrong ... I was so upset, I wanted tasty bread, but it turned out that I just translated the products (((

Measure flour correctly. You have too much of it (measured with a glass?). Learn the basics of baking - flour and water balance.

Measure flour correctly. You have too much of it (measured with a glass?). Learn the basics of baking - flour and water balance.

Yes, I realized that there was a lot of flour, but I did everything strictly according to the recipe! Measured not with a glass, but on the scales ...
I thought, since there is a recipe, everything should work out ... Moreover, there are so many positive reviews.
Here is even a piece of advice from another bakery forum: "Instead of water (as already mentioned), pour the usual one, and add as many tablespoons to the flour as indicated to put milk powder!" And so she did.

Yes, I realized that there was a lot of flour, but I did everything strictly according to the recipe! Measured not with a glass, but on the scales ...
I thought, since there is a recipe, everything should work out ... Moreover, there are so many positive reviews.
Here is even a piece of advice from another bakery forum: "Instead of water (as already mentioned), pour the usual one, and add as many tablespoons to the flour as indicated to put milk powder!" And so she did.

We consider the author's recipe:
Flour 450
Liquid: 23 ml. oil + 45 ml. egg + 200 water + 40 ml. cheese = 300-320 ml. ABOUT!

The recipe has a flour / liquid balance!

Check your measurements and bookmarks in the dough, perhaps:
your flour was much drier
the egg was taken BY VOLUME less
the cheese was drier
So we got a shortage of fluid! The dough became steep when kneading, the flour did not interfere with the dough! The dough should be soft!

Learning to make dough, learning flour / liquid balance, bun! Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 OUR FORUM!

I'm going to try this sourdough bread ...

Baked! It turned out sooooo tasty bread, porous, airy, fragrant! I cut the bread while still hot, so the crumb spoiled a little. Pekla, however, on raisin sourdough, with the addition of 1/3 tsp. yeast.

I apologize to the author, but I didn’t like the bread, you don’t understand the wrong bread, the wrong bun, or something else, definitely not our recipe ...

My family is very fond of cheese sticks, so when I accidentally saw a recipe for cheese bread on the forum, I didn't hesitate for a minute. The result pleased everyone - a delicious and very cute bread turned out

thank you for your recipe very tasty !!! my first bread was

And I still can't stop admiring this recipe. The bread is amazing. I bake it often. I know the recipe by heart. And all my friends, owners of bread makers, actively use it in their practice. And there are NO dissatisfied !!!!! Everyone likes!

did not work out ((or maybe it didn't work out (the dough was completely liquid) - because I measured the products not by grams, but by a glass for HP? well, that is, it says 200 g of water - I took 1 glass ...
I sin on it
I'll try to do it again - but by the scales)

the second attempt was more successful
but in one place below it turned out to be a poorly baked, dense lump (small), and on top - an almost empty crust. and the cheese is not felt ... Ah, and the spatula was baked in bread, pulled it out with a knife.
But in general, this airy bread turned out ...))

why can there be such problems? No one knows?

Thanks for the wonderful recipe, this was my third bread. And finally, lo and behold! The gingerbread man turned out to be perfect. I took 400 grams of flour. Taste, aroma are wonderful. The only BUT, my crust came out more fried than I would like, I think it's because of the cheese, next time I'll put a light crust)

But this bread did not suit us. We did everything according to the recipe. The roof collapsed, the spatula got stuck (the first time, although we assume that the problem is in the crust, because of the cheese it is harder). It tastes a little rubbery. The crust is awesome, with a cheesy taste. But the crumb is not very much. Maybe it's the fat content of the cheese? I took a light ...

And, who will advise, is it possible to take potato broth instead of water in such a recipe. If so, what is the 1: 1 replaceability?

Thanks for the recipe !!! : rose: Spekla my HP for the first time such bread. Everything turned out very well and very tasty!

Profile, full face and section. From above in 10min.until finished, greased with tea leaves and sprinkled generously with grated cheese

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Maybe there are some errors, but in the photo it is not as good as in live.

Hello everyone! And I didn't get this wonderful bread, I added - 2. tbsp. l. butter and put 130g. Parmesan cheese. The gingerbread man was not formed, the dough was simply rolled, respectively, the bread turned out to be of an irregular shape and very dense. I want to add that I only own my KENWOOD 366 bread maker for the 5th day and so far I have more disadvantages than advantages in making bread. Tell me from what it happened .... From the fact that there is not enough liquid or vice versa a lot of flour, pliz.

Good day! Yesterday I read your recipe, and today I've baked it, it's still hot, but I'll cut it open for dinner and try it. I did it without eggs and on mineral water, counted it for 250 flour + 50 semolina (I always put semolina in bread, with it it is fluffy), I put 100g of cheese. Hurry to grow ...

I waited - the bread is sooo tasty and airy, it turned out to be a brick with a horizontal roof, which did not fall when it cooled down! Who cares, my proportions: 250 g flour, 50 g semolina, shiver 0.5 tsp, salt 1 tsp, sugar 1 tbsp, olive oil 1 tbsp, mineral water 190 ml. Kneading on pizza, put the cheese in the second batch, then proofing for another hour (warmed up HP 2 times with the baking mode for a minute), baking for 40 minutes. Many thanks to the author for the original recipe!

I baked this bread in a VITEK VT-4209 BW multicooker-bread maker, only added finely chopped garlic (a couple of large slices). Great bread turned out!