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…
Water roux or tangzhong
- 50 g bread flour
- 250 g water
- 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)
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.
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.
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