This is only my second event entry, and my first to Susan of Wild Yeast. I felt a little intimidated and then inspired when I saw her breads – they looked so good! Just trying to get to that level. Meanwhile, I am sending my amateurish job all the same to her.
I started off with classic essentials breads and buns, skimmed, and went over to the net. I came across this one last night in Heartland baking by Linda Boegehold. I thought I would make it like the recipe in the book.
Here’s what the cheese bread turned out to be – nowhere near the original recipe which was a stuffed loaf made with all purpose flour! I am giving here only my recipe – please see the book for the original. The difference is due to the use of wholewheat (Mota pisa Atta) flour, use of herbs in the cheese, and the braiding! The original recipe uses all-purpose flour, cheddar cheese and is a once twisted loaf.
I can never stick to any recipe and when a tweaked one turns out good it makes my day! I am sure we all go through this, isn’t it?
Herbed Cheese Braided Bread
Active dry yeast – 7g
Lukewarm milk – 1 cup
Amul’s salted table butter – 3 tbsp. OR Unsalted butter – 3 tbsp. and Salt – 1 and 1/2tsp.
Whole wheat flour / Atta – 2 and 1/2 cups
All purpose flour / Maida – 1/2 cup
Amul’s cheddar cheese cubes – 1 and 1/4 cups (Grated)
Garlic – 4 pods of a big garlic (Grated)
Oregano – 1 tsp.
Parsley – 1/2 tsp.
Red chilli flakes – 1/2 tsp.
Mix the yeast into the lukewarm milk. Cover and set aside till frothy.
Melt the butter at low heat. Cool and add to the frothy yeast mixture.
Mix the cheese with garlic and herbs with a fork lightly without mashing it up.
Cover and keep in a lightly oiled bowl till it doubles (Mine took nearly 3 hours!)
Take one portion. Flatten into an oblong thick shape on your worksurface.
Place one portion of cheese mixture in the center third of the flattened dough.
Place them side to side and carefully braid the ropes tucking the ends in the bottom.
Leave for nearly an hour to proof. It will double in height.
Preheat oven to 200 deg. Cel. Bake for 15minutes. Lower heat to 180 and bake till the top is browned well(Mine took nearly 30 to 40 minutes). Push slightly, if the surface of the bread springs back it is done. Else test with a skewer or tap the bottom to get a hollow sound.
Serve like this -
Plain or topped – the bread tasted great!
Hope the photo essay is good. If you visit do leave a frank but kind comment and let me know how to improve. Suggestions and tips most welcome. I would also appreciate it if anyone could let me know the use of vital gluten when using whole wheat flour. There doesn’t seem to be any difference whether I use all purpose flour or whole wheat flour. Both rise, are crumbly and equally tasty! I get my wheat freshly ground into a coarse flour – not fine!! Thanks!!
This is also my entry to Susan’s Bread Baking Day No.8. Is celebrating life an excuse enough, Susan? If not there was Id on Thursday, Holi and Easter on Sunday!