Cheese bread – II and my own Potato filled bread

Potato filled vegan bread

Last Saturday I made cheesebread for my daughter and one of her best friends who kindly consented to model for me. I am trying my hand at portraits and super energetic kids are amongst my favourite subjects! I was silly enough to give them a basket ball and suggest that they just do what they would naturally do. They did.

During the next half-hour or so I was running all over the concrete park called ‘eco-garden’ (probably referring to the few green patches here and there), chasing them with the rather heavy sigma lens. I had to stop and tell them that I wasn’t shooting a motion picture, just a still, to slow them down! My daughter complained that for the number of pictures I had clicked the ‘good ones’ were few. I explained to her that the professional word for this kind of photography is ‘photoshoot’. What it means is that the client gives an hour of his/her time for one or two pictures. A portfolio shot obviously means more time, many changes and different locations.

Coming back to the cheese bread, my daughter has been pleading with me to make her this one for a long time. The kids complain that they are ‘ipso-facto’ vegans as I never make anything with cheese or paneer any more. I do not impose my views on them and am content with my children being vegetarian and eating eggs too, or my husband being non-vegetarian. The ‘ipso-facto’ thing happens only because it bothers me to cook two dishes instead of one. Since most dishes that are native to India are usually/naturally vegan it is easier for me that all of us become ‘vegans by default’, if not ‘by choice’. It took Jr.H’s pressure and Jr.P’s doctor’s advice to bake them their favourite bread.

Recently my son was down with fever which resulted in some weakness, and the doctor told him to include a lot of calcium in his daily food helpfully adding that I could include paneer, cheese etc. in his food to make it tempting. I am not going to get into the scientific rut just because I feel milk is not a necessary addition for a calcium rich diet. Having trained them to have milk and milk products for so many years, it will be a very harsh thing to wean them off at this stage. Someday they may realize the fact and choose what is best suited to them but till then, I believe they are entitled to their choices, at least once a month in the form of cheese or paneer and daily in the form of milk. This means that the blog will feature a few ‘dairy rich’ items every month henceforth.

I am kickstarting by revisiting thecheesebread I made sometime last year. It was a tasty bread but I tried a slightly different version this time just to try and improve what was done earlier. I think this one is definitely tastier because the kids loved it and polished off their plates real soon, and because my neighbour, M Aunty could not stop with one slice:)!

I also made a vegan potato filled bread as I did not want to gape at them as they hogged. The potato bread was too much for one person and we had it today for breakfast as well. My daughter gave me one of her spontaneous, generous complements saying my breads these days, are definitely looking so much better than the one at bakeries. My husband says the bread tastes better than it looks, but that is open to criticism on both counts, the pictures as well as the taste! I will stick to my daughter’s opinion! What do you think?

Here are the recipes on how to make them.

If you would like a plain milk bread just omit the cheese in the cheese bread. I served the cheesebread warm as I suppose molten, flowy cheese is always more tempting than cooled cheese. I used APF this time as Jr.H wanted to show off the actual bread to her friend. Generally I use whole wheat flour from Aashirwaad Atta.

Dish: Cheesebread and Potato filled bread (Replace cheese with potato masala and milk with water for the potato filled bread)
Makes: One large loaf

Ingredients:
490g – APF
1tsp. – sugar
1 tsp. – salt
1 tbsp. – Active dried yeast
1/8 cup lukewarm water
About 4-5 cubes of Amul cheese (I think cheddar makes a better choice than mozzarella)
OR 1 cup potato masala for the potato filled bread
2tbsp. – melted butter /vegan butter for the potato filled bread
1 cup – milk and 1/2 cup extra if needed / water or almond milk for the potato filled bread

For the potato masala please see the recipe here. I used my paratha filling without dry fruits.

Method:

Mix the yeast and sugar in the water and set aside to froth – about 10 minutes.

Meanwhile mix the flour with the salt in a big bow.

Heat a cup of milk to lukewarm and add the melted butter.

Make a well in the center of the flour, add the milk and the yeast and mix with a wooden ladle or hand to form a sticky dough. Add milk a tbsp. at a time if the dough is dry.

Turn onto a floured work surface and knead using the stretch, fold and quarter turn method, doing this til the dough feels smooth and elastic.

Place the dough in a greased bowl and proof till it swells to twice its former size.

Deflate gently and spread the dough into a flat square. Spread the grated cheese in the centre of the dough leaving an inch around the sides. Sprinkle the potato masala evenly and fold into thirds pinching the ends. Roll the dough back and forth gently till smooth. Proof in a greased baking tray for half hour. It will appear puffy at the end of it.

Deflate gently and divide the dough into three parts. Smoothen into rectangles about4mm thick. Divide the grated cheese into three parts. Sprinkle along the middle of the flattended dough. Pinch the sides together and form long ropes taking care that the cheese does not come out. Braid the bread and prove for the next half hour till puffy.
Cheese bread
Cheesebread

Bake in a pre-heated oven at 160 deg. Celcius till brown and hollow at the bottom. Took me about 35minutes. Time taken may vary depending on the make of the oven.

You may glaze the bread with butter or milk or water but I generally skip the step.

For the potato filled bread, simply replace the cheese with potato masala.

I braided the cheese bread but made the potato bread into a ciabatta style loaf.

Serve only with mint chutney or toast with cheese and chutney
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Comments

Have your say

  1. wow….! The cheese bread looks heavenly!I love the potato filled bread with mint chutney..m drooling!

  2. BEAUTIFUL and looks so so fluffy delicous, i can get the fresh baking smell from there itself.
    Wish i did have a slice from that lovely bread.

  3. bread looks really tempting Harini. nice presentation

  4. bread looks delicious and wonderful pictures!

  5. Wow.I had seen the earlier cheesebread and am yet to try it.Looks great both the bread.I wish you could give measurements in cups rather than grams.Its driving me nuts coz I am used to cups even for liquids.Most of the times I leave out a dish just bcoz I get crazy converting and it gets wrong.

  6. Filled with potato, sounds delicious breakfast on the go! Beautiful snaps!

  7. Thanks everyone!

    Cham:) Welcome back:)

  8. Ive book marked this, it looks mouthwatering..especially your potato bread!

  9. Dear Sunshinemom,

    Something in your blog caught my eye and made my day. I have to ask …..do you bake bread with regular aashirwa chapathi atta? I've been dying to ask this question to someone who has actually tried this out. I can't seem to find whole wheat bread flour where I live. Please let me know. Thank you for your help.

  10. Great pictures and nice presentation…..bread looks sooooo yummy….

  11. That's a nice recipe, makes simple bread so exciting!

  12. The pictures are really getting very good Harini. I can see that you are spending a lot of time with your camera.

  13. It is rather interesting for me to read that blog. Thanks for it. I like such topics and everything that is connected to this matter. I would like to read a bit more soon.

  14. Shwetha, I am sorry about being so late in replying to your query. I missed this one. Yes, I use the chapati atta as Aashirwaad atta is somewhere in between the too fine flour that other brands sell and not as rough as my regular milled flour. I use 3/4th aashirwaad and 1/4 APF to keep the elastic texture. It works out great. Where do you live? I am surprised you cannot find whole wheat flour. Not even in Asian grocery stores?

    Thanks everyone.

  15. It is certainly interesting for me to read that post. Thank you for it. I like such themes and everything connected to this matter. I would like to read more soon.

  16. That's such a wonderful post… really enjoyed reading it…

    The pictures on your blog are awesome 🙂

    The Variable – Nachiketa

  17. True idea

  18. Hi Harini,

    long time no mail from my end…..but your recepies are always saving grace for me, especially when I search for something reliable…like I had told you before…I plan to start with bread baking (actually wierd for many people who think baking=cakes..) and as usual your blog came to my rescue…just a quick question…490 gm…how much will that be without using a kitchen scale…as I dont have one at the moment???

    Thanks again…

    And will try to be more dutiful mail person in the future…

    Btw…just something to add…for baby food…1/2 banana+a mix of roasted rava(in ghee)+ ragi malt (minus the sugar) approx 2-3 spoons…whir it in mixer…it gives a paste like consistency…Siddhant (my kiddo) abso loves it…this is one of my mom’s ideas…m a follower…hehehehe

    • Hi Ashwini, its been a long time, and feels good to hear from you. 🙂 Thank you for the kind words, and the great idea for baby food. Siddhant is one lucky kid! I am not sure how much this will come to in cups. I could check up and let you know soon.

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