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Tuesday, 28 February 2012

how to make delicious Cheese Bread

                                                    Cheese Bread

3/4 cup           water
1/2 cup           milk
1/4 cup           butter
1/4 cup           liquid honey
1 lg egg         ( beaten )
4 cups           bread flour
4 tsp             instant yeast
1 1/4 tsp       salt
1/2 cup          butter
1/3 cup          chives (chopped )
1/3 cup          shallots (chopped )
1/3 cup          onions ( chopped )
1 tbsp            garlic ( minced )
2/3 cup          crispy chopped bacon
2 1/2 cups     Gruyere cheese

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil.
Pour mixture into a mixing bowl and allow cooling to lukewarm. Add in honey and 1 1/2 cups of flour mix till smooth. Add in lightly beaten egg and yeast mix till smooth. Allow to sit uncovered for 15 minutes.
Mix in salt and 1 cup of flour.
Pour out onto a floured surface and slowly add remaining flour just till dough no longer sticks to the counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl.
Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for about 1 hour or till double in bulk.
 For filling, melt butter in a medium sized fry pan. Add in garlic saute for about a minute. Add in chives, shallots and onions, till onions are tender. Add in the cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a lightly floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges.
Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll the dough like a jelly roll. Pinch the seam closed with your fingers.
Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with the remaining cheese.
 Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack.

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