Bread with cheese in dough

Name: Bread with cheese in dough - Marioara C.
Ingredients: 750 g flour 40 g yeast 1 tablespoon salt 200 ml milk 100 ml oil 500 g fresh cow cheese caraway seeds

Pasta/Pizza - Bread with cheese in dough by Marioara C. - Recipia

Cheese Bread in Dough I made this bread on a day when I had fresh cow cheese that needed to be used quickly. I wasn't quite sure what would come out of it, but it rose beautifully, turned out soft, and had a thin crust. I tried it both as a braided loaf and as round rolls. Both versions bake well and remain fluffy. Quick Info Total Time: about 2 hours (including rising and baking) Preparation Time: 20 minutes Rising Time: 30–40 minutes in total (two rises) Baking Time: 40 minutes Servings: 2 medium loaves or one large loaf and several rolls Difficulty: medium Recipe Type: homemade bread, suitable for breakfast or a snack Ingredients 750 g white flour 40 g fresh yeast 1 tablespoon of salt 200 ml milk (warm, not hot) 100 ml oil 500 g fresh cow cheese (at room temperature) 1 tablespoon sugar Caraway seeds (for sprinkling on top) (optional) 1 egg yolk for brushing at the end Preparation Method 1. In a larger bowl, crumble the yeast by hand and mix it with the sugar until it liquefies slightly. Pour the warm milk over it and add a handful of flour (from the 750 g). Mix well until it turns into a thicker cream. Cover the bowl with a cloth and let the starter sit in a warm place until it doubles in volume, about 15 minutes. 2. When the starter has risen, add the fresh cheese (taken out of the fridge in advance so it’s not cold), the oil, and the salt. Mix well with a wooden spoon or by hand. 3. Start adding the remaining flour gradually. Knead, continuing to add flour, until you obtain a soft, elastic, but non-sticky dough. Due to the cheese, the dough will be a bit softer than regular bread dough. Kneading takes about 7–10 minutes. 4. Cover the bowl again and let the dough rise in a warm place for another 15 minutes or until it doubles in volume. 5. Turn the dough out onto a lightly oiled or floured surface and divide it into two. Shape each piece as desired. One part can be braided (I made six strands and braided them, it doesn’t have to be perfect), then placed the braid in a greased or lined loaf pan. The other part I broke into pieces and formed balls, which I placed in a round, removable baking pan. 6. Both pans should be left to rise again for another 10–15 minutes, loosely covered with a towel. 7. Before placing them in the oven, brush the surface with a little oil. If you want a shiny crust, use beaten egg yolk. Sprinkle caraway seeds on top (to taste; I put quite a bit because it feels nice in the crust). 8. Bake in a preheated oven at 180°C for about 40 minutes. When they are golden brown and sound hollow when tapped on the bottom, they are ready. Why I Make This Recipe Often This bread quickly solves the problem of leftover cheese accumulating in the fridge. The dough is simple to make and doesn’t require complicated techniques. It keeps well until the next day and works for sandwiches as well as a snack. You can also make it in different shapes depending on what pans you have on hand. Tips and Variations Tips If the cheese is very watery, drain it well beforehand. To help the dough rise nicely, keep the ingredients at room temperature, especially the cheese and milk. When kneading, do not add excess flour even if it seems too soft at first; once risen, it will come together. Parchment paper can be used, but greasing with oil works as well. Substitutions Cottage cheese can be replaced with ricotta (for a finer taste), but not with salty cheese or telemea, as it will be too salty. Milk can be replaced with water if you don’t have any, but the bread will turn out a bit denser. Variations Instead of balls, you can place the entire mixture in a large pan and cut it after baking. You can add chopped dill or parsley to the dough for a different flavor. It can be baked in a round or rectangular shape, whatever you have on hand. Serving Ideas It is good warm or cold. It can be spread with butter or a little sour cream. I also serve it with soup or salads. Frequently Asked Questions 1. Can I use dry yeast instead of fresh? Yes, but adjust the amount: use 12–14 g of dry yeast for the amount of flour in the recipe. Hydrate it according to the instructions on the package. 2. What kind of cheese should I use? You need fresh cottage cheese, not too wet. If it’s too watery, drain it beforehand. Salty cheese does not work for this recipe. 3. Can I use a different topping instead of caraway? You can use poppy seeds or sesame seeds, but caraway gives a specific flavor to this bread. It can also be made without seeds. 4. Why didn’t my dough rise? Most commonly, the milk was too hot or the yeast was old. Cold ingredients or a too-cool room can slow down the rising. 5. How do I know when the bread is baked? The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also check with a toothpick: if it comes out clean, it’s baked. Nutritional Values Estimation for one serving (calculated for 20 slices from 2 loaves): approximately 180 kcal/slice. Carbohydrates: 28 g Protein: 7 g Fat: 4 g Values are approximate and may vary depending on the cheese used and how much dough you put in each form. Storage and Reheating It keeps well in a paper bag or a clean towel at room temperature for 1–2 days. For longer storage, I put it in a plastic bag and in the fridge, although the texture becomes a bit denser. It can be reheated for a few minutes in the oven or steam to become soft again. This bread is not suitable for freezing as it changes texture. That’s it. It’s a simple bread with an airy texture and a subtle cheese flavor, perfect for when you want something quick made at home.

Bread with cheese in dough

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