Friday, July 13, 2012

Cheddar Cheese Bread : IHCC

This week, over at I Heart Cooking Clubs (IHCC), the theme is "Soups and Sides", where we are currently cooking from Rick Bayless's recipes. I was looking for a recipe for sides and found this at Frontera's Test Kitchen - Sides. This recipe was adapted from Carol Field's "The Italian Baker". Frontera's Test Kitchen version of this bread has some serrano chillies added in, but since I am serving this for my family, I left that out. The Test Kitchen recommends this bread to be served with tomato soup.


A lovely bread!


I used my bread machine to do the kneading, chose the cycle, Basic Dough. I find that the dough was rather wet, so I added in about 1/3 cup of bread flour. After the cycle has  completed, take out the dough and proceed as above, divide into half, shape them, cover with a kitchen towel and left to rise for about 1 -1/2 hours.


The dough is brushed over with some egg yolk wash, slashed over the top with 3 slashes, and bake in the oven for about 25 minutes until brown and golden.


 The lovely brown and golden loaves. They smell incredibly nice while baking, from the cheddar cheese! 


 When I bake this again, I would make one half with serrano chiles added in, for myself. This would make a great sandwich bread!


 This is a lovely bread, it has a soft crust and soft interior.  



We had slices of this bread toasted as a side with some homemade tomato soup.


Rick Bayless @IHCC button rounded


To see what the others are making, head on over to IHCC. If you are interested to join in, read all about this cooking club over at IHCC.

I'm sharing this with :
Bake Your Own Bread (BYOB), hosted by Girlichef
Recipe Box hosted by Bizzy Bakes


Cheddar Cheese Bread with Serrano Chiles
(source from : Frontera, Recipe from the Test Kitchen-Sides, Rick Bayless)
Ingredients
1 package dry active yeast (2-1/4 tsp)
1 cup warm water (between 105 to 115 degrees)
1/4 teaspoon sugar
2 large eggs plus 1 egg yolk for the egg wash
3 tablespoons olive oil (divided use)
3-3/4 cups all purpose flour plus extra bench flour (I use bread flour, plus an additional 1/3 cup as the dough was wet and sticky)
2 teaspoons salt (I use 1 tsp)
1-1/2 cups (5 ounces) shredded sharp cheese (I use 1 cup)
2 to 3 serrano chiles, stemmed and finely diced (I omitted this)

Directions :
Place the yeast in a small bowl, then add the warm water and sugar. Stir untill all the yeast has dissolved. Let sit for 10 minutes until the yeast becomes creamy. Pour into the bowl of your mixer with the dough hook attached. Mix in the 2 eggs and 2 tablespoons olive oil. Stop the mixer and scoop in the flour, salt, shredded cheese and serranos. Start the mixer slowly to incorporate the flour, then raise the speed to medium low and knead the dough for 3 to 4 minutes or until all the ingredients are evenly mixed and the bread has pulled away from the sides of the bowl.

Sprinkle your work surface with flour. Scrape the dough onto the surface and finish kneading until its smooth and elastic. Place the dough in a lightly oil bowl (the remaining 1 tablespoon), cover with plastic wrap and let rise until doubled, about 2 hours.

Turn the dough out onto the floured work surface. Cut the dough in half and shape each piece into a loaf. Fold the edges under the bottom to create a smooth top and sides. Place on baking sheet lined with parchment paper and repeat with the other half. Cover with a towel and let rise until doubled, about 1 hour.

Preheat your oven about 30 minutes into the second rise to 425 degrees. Just before baking, beat the remaining egg yolk with 1 tablespoon of water and brush this egg wash over the tops and sides of each loaf. Slash each loaf on the top with 3 parallel cuts using either a very sharp knife, a razor or a bread lame. This allows the steam to escape.

Bake for 25 to 30 minutes or until golden brown. Cool completely on a rack.

25 comments:

  1. What a wonderful bread. The crumb looks like a feather :) Nice to meet you, have a great we ^_^

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  2. Looks like a great bread to use for sandwiches too! very nice!

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  3. Hi Joyce, I like the picture of the toasted bread with soup. Yum yum!! I'm also going to be making bread this weekend. Learned how to do sesame bread and apricot oat bread from a baking class and can't wait to try it out.

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  4. This is called comfort meal...Bread texture looks awesome...

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  5. bread looks perfect and your bread's crust looks fantastic

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  6. I am a fan of homemade bread. Your bread boules look terrific!

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  7. urmmm... I can smell the cheddar cheese already... lovely looking bread...

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  8. I've made this before Joyce, but kept the serranos in (it wasn't very spicy). Your loaves look gorgeous and I'm wishing I had one now to eat with the soup that I made last night! Wonderful =)

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  9. Joyce, though I can have it with you ,I know that it taste great,as for me,I would like to just toast it & spread with honey& peanut butter.I can tell you that I have been eating peanut butter( just peanut butter ) on these 2 days& the last time I did this was in my 2nd pregnancy!The difference now is that I 'm not pregnant, haha

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  10. That loaves look wonderful ! Love the cheese flavor :D Yup , it tastes better with soup !

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  11. So beautifully done, looks so good..

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  12. Beautiful! Your bread is always so perfect, just like a bakery.

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  13. Joy, this is such a coincidence, I've been looking for a cheddar jalapeno bread and you've provided one for me (I'd just substitute jalapeno for the serrano). Along with the blue corn muffins, Mesa Grill also puts a wonderful cheese bread in their bread basket but there's no recipe in my Mesa Grill cookbook. I think this would fit the bill perfectly. Love that you used your bread machine for the kneading, I do that all the time. You have a great weekend too my friend!

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  14. oo..tembamnya the roti..celup with curry lagi sedap.

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  15. Cheese bread, two great things all together. Thank you for sharing this with BYOB.

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  16. Cheese bread sounds like such a wonderful treat! Yours looks so perfect and delicious!

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  17. Heavenly Joyce, simply heavenly! I have finally bought my first bread maker (at a garage sale so I don't know if it's all there:) However, if it is, I've saved this recipe to try. The Chiles send it over the top for me and I adore Rick Bayless!

    Thank you so much for sharing...

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  18. cheese bread with tomato soup ...wah who can resist!! sure nice lah!

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  19. I was just looking through Bayless' test kitchen recipes and bookmarked this bread to make. I'll definitely be making this. It looks gorgeous!

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  20. i like the sound of the toasted cheddar bread, delicious! i think that's really wonderful having that with your tomato soup! talk later!

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  21. Such a pretty loaf of bread--with or without the serranos. ;-) It looks perfect with that tomato soup.

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  22. Your Cheddar Cheese Bread looks delicious, I would just love it! Hope you are having a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  23. Gorgeous loaves! I might make these soon. Great job!

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