Cheddar Cheese Loaf

 

My cheddar Cheese loaf. This dough is pretty hard to work with. I dont have a kitchen aid. So i hand knead all my bread. I took probably more than an hour to knead this dough. I should have drizzled more melted cheddar Cheese on the top. It will look so beautiful.

Ingredients:

125g bread flour
3g flour improver
4g yeast
2.5g salt ( Go easy on salt because cheddar cheese cubes are salty too)
90g water

40g Walnuts ( I didnt add as i do not have)
1/2 Handful of Cheddar Cheese

beaten egg ( for brushing)
Grated Cheese n Melted Cheese

1. Combine the flour, flour improver yeast, salt and water. Knead to smooth and elastic. Put in a lightly oiled tray and ferment for about 45 mins

2. Take out fermented dough. Divide into teo equal portions. 225g each

3. Wrap loaf around the walnts and cheddar cheese cubes. Knead and punch to Oval shape. Put in a lightly oiled 6 inch mould. Proof until doubled ( 45mins-1hr)

4. Gently brush with egg glaze. Sprinkle with Grated Cheese. Place in a preheated 200 degrees celcius oven. Bake for about 20 mins. Remove from the oven.

*Wait for it to cool then cut. If not it”ll turn out like mine. kind of squashed*

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Easy Brazilian Cheesy Pops

I made these easy brazilian cheese pops over the weekend and they were a hit. I got this recipe from simply recipes. They are so easy to make. All you need are the basic ingredients and a whisk!! They were so good that I didn’t have time to take a good pictures. Ha. I couldn’t resist the temptation.

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ingredients
1 egg*
1/3 cup olive oil ( I used veg oil)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference) ( I used mix of mozzarella and Parmesan)
1 teaspoon of salt (or more to taste)
steps
1. Preheat your oven to 200 degrees Celsius
2. Grease your mini sized muffin tin**
3. Mix all ingredients together and pour them into the muffin tin until the brim. ( I sprinkle some Parmesan cheese on top)
4. Send them into the oven for about 15-20 mins and they are ready when it’s golden brown.

Note:
*Batter can be kept up to a week.
* Watch them rise beautifully.
* Best serve hot.

I’ll def make again! Will put up a clearer picture the next time.