Cheese in bread dough

[Cheese in bread dough]

Cheese in bread dough

Cheese - a unique product from a dietary point of view. In terms of energy value, it surpasses even meat. After all, cheese contains all the useful milk elements, but only in a higher concentration. So, milk contains 3.2% squirrel, and in cheese - at least 20-25%. Process fermentation and the ripening period of the cheese also contribute to the formation of healthy ingredients. The aroma, taste and appearance of the cheese whet the appetite.

As raw materials for the production of cheeses they use cow, goat, buffalo and sheep milkas well as mixtures thereof. The production process is based on clotting milk using rennet or lactic acid. After ambassador and ripening cheeses are covered with casings.

The nutritional value of cheese is also determined by its high content fat (up to 30%, while in milk only 3.5%). 100 g of cheese for 1 \ 3 replenishes the daily requirement of our body for fat.
Fats - a source of energy in the body. They contribute to the maintenance of complex life processes, metabolism and the absorption of vitamins A, D, E and K.

For example, 100 gr. unprocessed product contain:
Russian cheese water 40.0 proteins 23.4 fats 30.0

Summarize.
Cheese is milk, subject to fermentation by rennet, long-term fermentation and maturation, contains water, salt, fat, protein, trace elements, vitamins.

Therefore, if we put in bread dough for example, 100 grams of Russian cheese, then together with it we add to the dough:
water - 40 ml.
fats - 30 grams
salt
leaven
and under the influence of milk, water, other liquid in the dough, the cheese will dissolve during kneading and we will get another 23 grams of proteins (whey).

From our baking practice, we know that all of the listed components in the dough have a very beneficial effect on the structure of the dough, its kneading and, ultimately, on the quality of the finished bread and crumb.

While maintaining the balance of flour and water, observe the rule of the bun, since cheese contains water (pour less water for 1-2 tablespoons when kneading), fat (you can not add butter or vegetable oil), salt (you need to take into account the total amount).
This is especially true for cheeses with noble mold, which taste more salty than hard cheeses.

Good bread for you!

Examples of the use of cheese in bread dough:

Wheat bread with cheese and dill

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[Admin]

Admin 🔗
Thanks for the info on cheese in dough! If I had not read your article, I never thought that cheese could affect the gingerbread man, like additional liquid

Lana, yes - it turns out there is water in the cheese

This is how I got wheat bread on cheese today https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99961.new#new

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I never thought that cheese could affect the gingerbread man, like additional liquid

Let's check this information differently

Does the lump of butter contain liquid? It seems not! But try to heat butter in a microwave, even a little - what do we get? A completely liquid mass - just a LIQUID of a greasy consistency !!!

You can do the same with cheese. Remember how cheese dissolves from hot, on toast, for example - right to a liquid state! Now let's pour this slurry into a measuring cup and see how much liquid is measured there?

It's the same in the test. From the heat in the oven, from the friction of the dough during kneading, the cheese melts and becomes soft and liquid. Only we do not see this in the dough during kneading - but the dough itself becomes much softer !!!
This means that the dough has taken on additional liquid and cheese fat dissolved from the heat!

Good bread for you

A very interesting topic and conclusions But curious - what type of cheese is best suited for HP? After all, all cheeses are very different, I have tried a lot of them (I love hot toasts). For which bread is better - I mean hardness, fat content, maturity, etc.

You know, I cannot compete with Roma in baking advice yet,

And what to compete with me, I also do the way dough and bread tells me what is laid and what is combined with what, and so that it does not negatively affect the dough Yes, and observation should be in our business - you put in and remember what happened

I made bread with different cheeses, including cheese with a noble blue mold.
The amount of cheese depends on its quality, taste and salinity, which is then felt in the finished bread - both taste and salt and smell. Here the measure is needed and everyone needs his own

So, this is also a matter of taste, who likes what more

I can give only one advice: there is water (liquid) in the cheese and you need to track the quality of the dough in the second batch, the cheese melts and gives softness to the dough.

This is a valuable piece of advice - choose and make to your taste! In life, I never follow recipes, I do not like frames and repetitions, although I understand that there are limits to everything. Let's experiment ... I really love Natura cheese, it instantly melts into the most delicate structure, but here you have to be careful - I think it will add a lot of liquid.

And this is what purpose is pursued - to get soft dough with melted cheese in it and plastic - or to get pieces of soft melted cheese in finished bread

In the first version, we put soft cheese at the very beginning of the kneading, and we get a plastic dough.
In the second version, we put hard refractory cheese, and at the end of the batch we get bread with melted cheese, holes.

Can't work in a blender or chopper? Probably not, the knives will get stuck. But I'll try anyway. Laziness is the engine of progress!

: umnik2: Or you can slightly freeze soft cheese and then it is easy to rub ...

Guys, but I have a question: did any of you use Cheese Powder (Dry Cheese)?

[Ines]

Ines
I baked with such cheese ITALIAN BREAD WITH GREEN CHEESE .

I read a lot and decided to make bread with cheese I did 2 times, but it so happened that both times - wheat-rye.

1st time. I did it very close to the Admin recipe, but still with a focus on the rye component:
I replaced 200 g of wheat flour with rye + added a sachet of 2.5 g of ascorbic acid + apple cider vinegar + replaced some of the water with brewing black tea (well, I have neither malt nor kvass concentrate yet) + replaced sugar with honey (possibly more than 2 spoons). The rest is unchanged. The cheese was hard and aromatic, I think Flaman. Rubbed on a grater with small chips. Now I don't remember exactly at what moment I added it ... Most likely at the beginning, so that the cheese spreads more strongly in the dough, but I'm not sure. Baked on the basic setting (white bread), 1000g, medium crust. The bread was moderately moist, very aromatic (just cheese). Everyone liked it! In the crumb, the cheese was practically not noticeable, but cheese particles are clearly visible on the crust (darker blotches)





2nd time. The province has already gone to dance. All by sight. Water + tea leaves, honey + apple cider vinegar, mustard oil, 2.5 g of ascorbic acid + flour mixture (200 g of premium wheat flour + 200 g of whole grain flour + 250-300 g of rye flour + wheat bran + oat bran = mixed everything, sifted (by the way , the bran should have been poured without sifting, and the business was slowed down, and as a result, they were still poured out of the sieve into flour), but I didn’t add everything, then I added a little bit, but apparently it should have been added, but a lot remained). Here is a bun with a "skirt"

And here you can see a shiny dough with pieces of cheese

The cheese was Parmesan and Flaman Light. Part was cut into small cubes, part (Flaman) was grated on a children's grater into crumbs. Added at the beginning of the batch. Kneading was done on the "dough for pasta" mode in proportion to a loaf of 1000g, then left to stand.As the dough rose, then baked for 70 minutes in baking mode. This time, the yeast was also new - it turned out to be larger, so it was poured immediately into warm water before the kneading began.
This is after cooling down. When cutting, the crumb seemed to me somewhat damp in appearance, but it did not taste. Maybe she cut it early and did not have time to cool down the bread? But after all, no less than 1.5-2 hours passed ... The cheese did not go out in pieces, but closer to the crusts it even became very hard (caramelized or something), there was no such strong aroma (apparently there was less cheese than the first time )




But the bread is still very tasty! But almost 3 days have passed, less than half a loaf is left, and it is still the same soft and tasty:



In general, I would like to hear critics, otherwise it may be too early for me to turn around?

Julia, the bread turned out to be very pretty! The main thing is that bread suits you and your family to taste.

The bread must be cut when the crumb inside the bread reaches room temperature, about 20-25 * С
In this situation, the moisture content of the crumb depends on the amount of cheese and its softness. Cheese can be different, very soft (liquid), very hard, so it will dissolve in the dough in different ways and at different times. The crusts may need to be ground on a grater.

Well, in general, we are looking for and finding, experimenting

Breads can be placed in the Wheat-yeast bread section, as author's recipes, and there you can describe the details of baking, your experiments, opinions

Good luck!