Making bread takes patience, and I understand why people immediately dump the idea of making it at home. It’s always easier to go to a bakery and buy a loaf of bread, then off you go to enjoy them. I did that too a lot of times, until I started making my own bread at home. I have the luxury of waiting for 2-3 hours to have my bread, so I don’t mind making it at home. More than the bread itself what is more rewarding to me is the sense of accomplishment of being able to make my bread from scratch. I often do the yeast bread which requires some time to make, but I also like making quick bread like my One-Hour Rosemary Dinner Rolls. For yeast bread like this. you need to knead the dough and it needs to under go 2 rise at least 1 hour each rest period. The bread needs time to rise to develop air into the dough thus making the bread soft, airy and plump. If you carefully check your bread and you noticed pockets like air bubbles that burst, those are a result of the “proofing” process. The more air it gets, the more soft the bread is.
I often used this dough recipe whenever I want to make my homemade bread. This recipe is very versatile and I had used it for both sweet and savory breads so many times. It never failed me not even once, it always have a consistent texture whatever size, shape and variation I used it for.
I received a huge block of cheese and I cannot contain my excitement to use it for this bread. My mind was running like crazy thinking of all the type of bread I can use it for. This bread is soft and very cheesy and it smell so good I wanted to eat it immediately after taking it out from the oven. The smell of freshly baked bread itself for me is a reward enough for making it from scratch, and that is just the smell. Wait until you try it yourself and you will definitely agree that homemade bread is worth the wait. Just do something else while you wait for it to rise and bake, don’t keep on checking and peeking as it will just make the waiting feels longer. Leave it alone and come back when it’s ready. If you only have one hour to spare to make a bread, then definitely I suggest you check my One-Hour Rosemary Dinner Rolls . Let’s get started!
Big Batch Ingredients:
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated white sugar
- 3/4 tsp salt
- 1 tsp fast active dry yeast (I used Fleischmann’s brand)
- 1/3 cups lukewarm water (110F)
- 1/3 cups lukewarm milk (110F)
- 2 tbsp unsalted butter – melted and cooled
- 150 grams grated cheese
- 1 tsp Chili Flakes
Small Batch Ingredients:
- 3/4 cup + 1 tbsp all-purpose flour
- 3 tbsp lukewarm water (110F)
- 3 tbsp lukewarm milk (110F)
- 1 tbsp granulated white sugar
- 1 tbsp unsalted butter – melted and cooled
- 3/4 tsp fast active dry yeast (I used Fleischmann’s brand)
- 1/4 tsp salt
- 1 egg for brushing (Add 1/2 tsp water to the beaten egg to make egg wash) – optional
Note: This recipe can be done without a stand mixer. Mix all ingredients in a large bowl and using your hand, manually mix and knead the dough in a flat surface.
- In a stand mixer (using dough hook) or large mixing bowl, add flour, sugar , salt & active yeast. Mix until fully combined.
- Add milk and water. The liquid temperature should be between 110F – 115F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
- Mix and knead the dough until combined (1-2 minutes).
- Gradually add melted butter, and continue kneading for another 25 minutes until the dough is not sticky anymore.
- Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- To help the dough rise better, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Take the dough out from the bowl, and manually knead it for 1-2 minutes just to remove the air.
- Roll and flatten the bread then sprinkle grated cheese and chili flakes on top.
- Roll the dough into a log shape and then cut and divide into 15 pieces.
- Arrange in an 8-inch skillet pan, or any 8-inch round pan. Leave the dough for another 1 hour to rise. If you do not have a skillet pan, you can also use round, square or rectangular pan. You can also use cookie sheet at arrange each portion close together like as shown in the photo.
- Bake at pre-heated oven at 350F, for 30 minutes or until the top turns golden brown. If the top turns brown faster, cover the top with aluminum foil and continue baking.
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