[bread Bible] Cheddar Cheese Mustard Bread

[bread Bible] Cheddar Cheese Mustard Bread

1. Make sponge starter: The day before baking, mix the starter ingredients evenly to form a thick batter. Then mix the bread powder, milk powder and instant dry yeast in the main dough ingredients, and sprinkle this mixture on the sponge starter. Cover with a damp cloth or plastic wrap, ferment at room temperature for 1 hour, then move it to the refrigerator overnight; if there is no time, you can also ferment at room temperature for 1-4 hours (I made it at room temperature 25°C for 2.5 hours). When the starter has doubled its size, many bubbles will be produced, which will break through the powder mixture covering the surface to form cracks, which means that the fermentation is complete.

2. Make the main dough: Soak the dried cherry tomatoes in hot water, drain and chop them, and mix with wheat germ for later use. Grate the cheddar cheese and stir into the starter with the mixture of Dijon mustard, pepper, salt and powder, and stir the dough to the complete stage, that is, the surface is very smooth, which can hold up the translucent, non-breakable film. Flatten the dough, fold the chopped cherry tomatoes and wheat germ into the dough evenly.

3. Basic fermentation: Cover the dough with a damp cloth or plastic wrap, ferment for 1 hour at room temperature, take it out, pat the air with your hands, roll again and continue to ferment for about 30 minutes, until the volume doubles, poke a hole in the center with your finger, and it won’t collapse or collapse. Retraction means that the fermentation is complete.

4. Shaping: Take out the dough, divide and shape it as you like, and put it into a mold. (I use a rattan basket or a toast mold. If you use a non-stick mold, pay attention to spreading oil and powder to prevent sticking.)

5. Final fermentation: Cover the dough with a damp cloth or plastic wrap, leave it in a warm place to ferment to twice its size, touch the surface lightly with your fingertips, the depressions will rebound slightly, and you can enter the oven. (I put it on the heater for about 1.5 hours.) 15 minutes before the fermentation is complete, place the baking slab in the middle and lower layer of the oven, and place a baking pan full of hot water on the bottom layer, preheat the oven, and fire up and down at 200°C.

6. Baking: Adjust the temperature of the oven to 180℃, put the dough on the baking slab, and bake for 35-45 minutes until the surface is golden brown and the fragrance is released. After the toothpick is inserted into the center and pulled out, there is no adhesion, and it can be out of the oven.

7. Cooling and storage: After taking out the bread, brush it with melted butter while it is still hot. After the bread is cooled to hand temperature, put it into a fresh-keeping bag and seal it for storage.

Tips:

1) Reserve 20g of milk or water, and reserve 1 tablespoon of flour, which can be flexibly increased or decreased depending on the dry and wet conditions during kneading.

2) If cheese and butter are used as they are, it is not necessary to add butter at the end when kneading the dough. You can shred or chop the butter just like cheese, add them to the dough and knead together. This dough is very moist and easy to knead because of the addition of dairy products.

3) I personally like the taste of Dijon mustard, so I increased the dosage. Those who can't accept it can follow the original recipe. It is not recommended to not use it at all. It is an important part of the unique flavor of this bread.

4) It is solid and rich with sweet and grainy texture. This kind of taste is my favorite, so I added sage dried fruit. If you can't buy it, you can make it yourself: roast the cherry tomatoes at 200°C until the moisture is completely dry.

5) The addition of wheat germ is also my personal preference. Knead into the dough at the end to make its wheat fragrance more obvious. You can also knead into the dough at the beginning.

6) When baking, please adjust the baking temperature according to the temper of your own oven.