Braided bread with cheese

Name: Braided bread with cheese - Alice P.
Ingredients: 550 g flour 250 g milk 50 g olive oil 1 tablespoon sugar 1 teaspoon salt 25 g fresh yeast or if not available 1 packet of dry yeast 1 egg FOR FILLING 250 g grated chees

Pasta/Pizza - Braided bread with cheese by Alice P. - Recipia

I have made this braided cheese bread several times, especially when I have guests and want something filling but not too complicated. At our home, it disappears quite quickly, even when it's warm. No complicated techniques are needed, just follow a few steps and be patient with the rising. The good thing is that the ingredients are simple and readily available. Quick Info Total time: about 2 hours (including rising) Preparation time: 20 minutes Baking time: 20-25 minutes Servings: one large bread, about 8 slices Difficulty: medium Recipe type: homemade bread, savory, suitable for breakfast, snack, or as an appetizer Ingredients For the dough: 550 g white flour 250 g milk (room temperature or slightly warm) 50 g olive oil 1 tablespoon sugar 1 teaspoon salt 25 g fresh yeast or 1 packet of dry yeast (7 g) 1 egg For the filling: 250 g grated Emmental cheese For brushing on top: 1 egg yolk a little milk (to mix with the yolk) Preparation method 1. Start with the yeast. If using fresh yeast, dissolve it in a small cup with a little warm milk and mix until completely dissolved. If using dry yeast, mix it directly with a little milk and let it activate for a few minutes. 2. In a large bowl or basin, place the flour, sugar, salt, oil, egg, dissolved yeast, and the rest of the milk. Pour the milk gradually, not all at once. 3. Mix the ingredients with your hand or a large spoon, then knead until you get an elastic and smooth dough. If the dough seems too stiff, add a little more milk; if it's too soft, sprinkle in some flour. 4. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about an hour or until you see it has risen well and doubled in volume. 5. When the dough has risen, turn it out onto a lightly floured surface. Roll it out into a rectangle about 40x50 cm. It doesn't have to be perfect, but you need enough surface to cut. 6. Cut the dough lengthwise into 3 equal strips. 7. In the middle of each strip, place a layer of grated Emmental cheese. Fold the edges of each strip over the cheese and pinch them lightly to form three rolls (or strands) with cheese inside. 8. Braid the three rolls like a loaf, tightly enough so that the cheese doesn’t leak out. 9. Place the braided bread on a baking sheet lined with parchment paper. Cover it and let it rise for another 30 minutes to puff up a bit more. 10. Before baking, beat the egg yolk with a little milk and brush the top of the bread with it. 11. Place the baking sheet in the preheated oven at 180°C. Bake for 20-25 minutes until the bread is golden and feels light to the touch. Depending on the oven, the time may vary slightly. 12. Let the bread cool for 10-15 minutes before slicing. Why I make the recipe often I like that the recipe doesn’t require sophisticated ingredients and is easy to adapt. The bread stays fluffy, and the filling doesn’t leak while baking. It’s great for packing, for breakfast, or as a snack. You can also use other types of cheese if you don’t have Emmental. Tips and variations Tips If using dry yeast, still activate it in milk for a few minutes to ensure it starts. Don’t let the filling get too close to the edge, so it doesn’t leak onto the baking sheet while baking. Use regular gluten content flour, without special premixes. If you have an older oven, check the bread after 20 minutes to avoid burning. Substitutions Emmental cheese can be swapped with cheddar, edam, or even local cheese, but choose one that melts well. Olive oil can be replaced with sunflower oil if that’s what you have on hand. Variations For extra flavor, you can add herbs in the dough or over the cheese (dill, thyme). If you want, you can add some diced ham to the filling. You can also make individual filled rolls from the dough, not just one large bread. Serving ideas Slice and serve simply or alongside tomatoes, salad, or a light soup. It’s good warm but also at room temperature. Frequently asked questions 1. Can I use salty cheese, like telemea? Yes, but it's good to mix it with a cheese that melts, otherwise it won't flow and won't bind the filling well. 2. Can I make the dough in advance and leave it in the fridge? Yes, but let it come to room temperature before rolling and filling, otherwise it won’t rise as well. 3. If I don’t have an egg for the dough, can I omit it? You can omit it, but the dough will be a bit denser and less colored. The texture won’t be as fluffy. 4. How do I check if the dough has risen enough? If you gently press with your finger, the dough should slowly spring back to its original shape, not leave a deep indentation. 5. How do I prevent the cheese from leaking during baking? Seal the edges of the rolls well and place the braid with the sealed side down on the baking sheet. Nutritional values Approximately, one slice (out of 8) has about 250-280 kcal, with about 9 g of protein, 10 g of fat, and 34 g of carbohydrates, depending on the cheese and flour. Values may vary. The cheese increases the protein and fat content. It’s a filling bread, not very dietetic, but suitable for main meals or snacks. Storage and reheating The bread keeps well for a day or two, wrapped in a clean towel or in a lidded container. After a day, it can be reheated for 2-3 minutes in the oven or toaster. I do not recommend freezing, as the texture suffers, and the cheese may become rubbery. If it’s leftover, it’s better to reheat it gently, not in the microwave.

Braided bread with cheese

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