This Week's Adventure

Cheesy bread Sunday

I should make a rule that I have to blog about my baking within a day. Otherwise, we end up like today–where I blog about something I made pretty much a full week before.

I’m not sure I’ll be able to self-enforce, though, so I’ll just make it a mental note for now.

I made some tasty bread last Sunday which had a problem I’ve been flirting with in my bread lately: it was slightly underdone. It was, however, good, especially spread with butter, so the not-really-a-disaster was averted anyway. This was a basic cheese bread that doesn’t appear to be on the King Arthur Flour site, though several similar recipes are.

cheesy bread.jpg

TBC cheese bread uses a fairly simple yeast dough, with the added texture of shredded cheese. The dough came together quickly, and I didn’t have to concentrate on kneading until all the moisture was absorbed, as with the last few bread recipes I’ve made. The dough was actually a touch dry. It was supposed to be “soft but not sticky,” and while it was the latter, I could call the dough “medium-stiff” at best. The recipe does say to adjust the consistency with flour or water as needed, so I worked just a little water in, drizzling maybe half a tablespoon at a time over the flattened dough, folding it over, and kneading a bit before adding more. After about two tablespoons, I got to about “medium-soft.” Good enough.

It rose right on schedule and was easy to pat into a log shape for the pan. After the second rise, it’s supposed to bake for 35-40 minutes, and you can “tent it lightly” (as opposed to… firmly?) with foil for the last 10 minutes or so if it appears to be browning too quickly.

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At 38ish minutes, it appeared to be gorgeously brown. I did not check the appearance prior to this, and I should have. The middle-of-the-loaf slices looked like this:

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The solution, I suppose, is either to take the temperature of the bread when I think it’s done, or just try the tent and wait a few minutes. The better solution, I suppose further, is to get an oven thermometer, but I’m going to be baking in a new oven in a month, so I’m not going to bother.

I wonder what’s the first thing I’ll bake in the new kitchen?

 

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