Make Ahead Cheese Bread

I promised this recipe from yesterday as I had it sitting in my fridge, I was hoping it would turn out good and it did. Could you imagine me coming back and say nooo, the cheese bread didn’t work 😁. 🍞

Anyway I went to the cinema tonight to see the movie, A Quiet Place. I won’t spoil it for you but let’s say you just CANNOT go in there and eat popcorn. I have never been to a movie where everyone sat so still and quiet.

Of course the fact that mum and dad were going to the cinema amused the children. Sol announced she couldn’t understand why dad would go and see some aliens, sure he doesn’t like aliens. And then she so smugly said as we left the door “Dad, I hope you have spare trousers!” Out of the mouths of babes is the saying that comes to mind.

Anyway this is going to be a short one, I need to get back onto the bread. You can make up the dough in advance of the day you want to bake it. Maybe in the morning you’d love to make fresh bread but don’t have enough time to weigh, mix, Knead, rest and knead, then rest again before you have to bake and allow your bread to cool. Sometimes you don’t want to get up so early and start the process, or you just want to have dough on hand, made when you have time.

For a recipe like this I would simply make the dough in the afternoon before while I was preparing dinner. That way I am already in the kitchen and I can just refrigerate it till the next morning. This bread is super cheesy and crispy on the outside, it has a distinct flavour and I can promise you that everyone will love it. The flavours develop overnight while your dough is resting in the fridge.

Make Ahead Cheese Bread

Recipe (day before bake day)

The recipe makes a 1kg loaf

340g (12oz) strong white bread flour

340g (12oz) wholemeal bread flour (mine is wholemeal with bits of seeds)

30g (1oz) butter

2 teaspoons salt

1.5 teaspoons sugar

2 tablespoons milk powder

1 sachets dried yeast

415ml (14.6oz) warm water

1 cup grated (shredded) cheese

Method

Add all the dry ingredients including the cheese into a large bowl. Mix everything well.

Pour on the warm water and use your dough hooks to form a dough which leaves the sides of the bowl clean.

Tip the dough onto a floured surface and knead until the dough is nice and elastic.

Spray your bowl with oil and place your dough in the bowl. Wrap the bowl in film and place it in your fridge.

Go to bed and sleep πŸ’€ or whatever you wish to do until you need to bake.

Next day …

When you remember lift your dough out of the fridge to start to come up to room temperature. This step is not crucial and if you forget it’s okay.

Tip your dough onto a lightly floured surface, knead very gently and shape your bread.

Place your bread dough on a non stick mat or baking sheet, cover it with a clean tea towel and leave it to rise. It could take 90 minutes as it’s out of the fridge.

Nearing the 90 minute mark warm your oven to 230C (440F) Place your baking stone or tray in the oven to heat also, and a tin plate in the bottom of the oven.

Once it’s warm pour hot water carefully into your tin plate. You want steam.

Slash your bread dough to allow for controlled expansion.

When your dish is steaming carefully transfer your bread dough onto the baking stone and turn the oven down to 200C(390F).

After 15 minutes remove the steaming dish of water.

Around the 30-35 minute mark your bread will be ready.

Check for readiness by tapping the bottom of the loaf. If it sounds hollow your bread is done, if not then bake it for another few minutes.

Allow your bread to cool fully before slicing.

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