Cheddar Cheese Toast
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Cheddar Cheese Toast This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days. By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more. This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy. The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it… The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese. The recipe below can fill 2 Pullman pans (9 x 4 inch). – Can I skip the cheese? Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread. – Now, let’s go to the recipe… Ingredients: Water roux or tangzhong 50 g bread flour 250 g water Dough 550 g bread flour 80 g sugar 8 g yeast 7g salt 2 large eggs, slightly beaten 30 g dry milk powder 60 g butter, unsalted 250 g grated cheddar cheese (omit if making plain toast) Method: Water roux or Tangzhong In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here. Bread Dough Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese. Mix until all the ingredients are together, it will be slightly sticky. Increase the speed to number 2 and continue to mix for 5 minutes. Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage. Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size. Now it is time to shape the dough… Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter. Split the grated cheddar cheese into 8 portions. Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll. Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan. Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes. Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like. Store the bread in an airtight container. – More recipes using tangzhong method? Yes, there are many more recipes of bread using tangzhong method, please take a look here. Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow- orange color is due the addition of some plant extract such as annatto or paprika. Thank you for visiting Color Your Recipes…have a colorful week! Cheddar Bacon Green Onion Scone These scones are packed with flavors…cheese, bacon and green onion. They are flaky, light and great at anytime. I love the idea of having these savory scones in the freezer for a quick and fast snack when I am craving for something salty, they are very versatile, as you can serve them for brunch, with salad, the options are countless… These are fluffy, light and so tasty especially with the melting Cheddar cheese…yum! You can shape them whichever you like, make them big or small. And yes, my scones came out pale…next time making them I will brush them with egg wash before placing them in the oven… Ingredients: 250 g all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt ¼ teaspoon granulated sugar 60 g cold unsalted butter, cut into approximately 12-mm cubes 125 ml buttermilk (or milk) 1 large egg, cold 110 g Cheddar cheese, grated 3 spring green onion chopped 5 strips bacon, diced or bacon bits Milk or egg wash to brush scones Method: Preheat the oven at 350F Place the bacon into a non-stick frying pan and cook until beginning to crisp. Remove the bacon and place on paper towel to remove the excess of grease and allow to cool. Cut the butter and place in the freezer while you are measuring the other ingredients. Measure the buttermilk or milk and add the egg, keep in the refrigerator until needed. In a food processor bowl, place the flour, salt, sugar and baking powder. Pulse for a few times. Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea. Pour the buttermilk mixture into the flour mixture, and pulse until a dough forms. Remove the dough from the bowl and place in a lightly flour surface. Add the bacon, cheese and spring onion and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough. Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper. Brush the top of the scones with milk or egg wash. Bake for approximately 15 to 18 minutes, until the scones are slightly golden, somehow mine turned out to be very pale. Rotate the pan halfway through baking. Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool Serve warm. Store the “leftover” scones in the freezer for later enjoyment. To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes. If you enjoy this recipe for scones, you might want to check on the this Bacon Cheese Bread with Green Onion recipe. Thank you for stopping by Color Your Recipes…have a colorful week! Pumpkin Cheese Pull-Apart Bread This is an Asian inspired recipe for soft, light and cottony savory pumpkin bread with cheese in between. It is fun to just pull-apart and savor it. Pumpkin and cheese? Why not? As always I love baking bread, and most of the time (not always) I feel guilty using regular wheat flour…somehow I not a big fan of whole wheat, and I am always trying to find a healthier” version for bread…now I found a solution for it…pumpkin pure… Pumpkin pure can be easily added to the bread dough without any fuss…and if I do not emphasize it, you might not even notice the presence of the pumpkin…well, that might not be true…because of the vibrant yellow…which gives a nice and healthy look to the loaf. Now going back to pumpkin and cheese…who said that pumpkin yeasted bread has to be always “sweet”? Well, I can guarantee you that once you try this bread you will definitely change your mind… Please note that in this recipe I used theKitchen Aid mixer and the USA loaf pan, which is my favorite, no need to oil and the bread always come out so easily. Ingredients: Water Roux or Tangzhong 35 g bread flour 175 g water Main dough 600 g bread flour 180 g pumpkin puree 80 g sugar 45 g dry milk 8 g sea salt 10 g dry yeast 2 to 3 tablespoons heavy cream 60 g butter Cheese Filling 250 g grated cheddar cheese 2 green onions finely chopped 1 ½ tablespoon butter, melted Method: Bread Dough Water roux Whisk together the water and the flour in a small pan until the mixture is well blended and free of lumps. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”. Remove from the heat. Transfer to a bowl, cover with a plastic film to avoid “skin” from forming. Ready to add to the bread dough once is cool. Water roux or Tangzhong can bend kept in the fridge for up to 48hours. Dough Place all the cooled water roux and all the ingredients listed under main dough into a mixer except for the butter. Mix until all the ingredients are together, it will be sticky.