Cheddar Scallion Bread

On a grocery shopping trip, I bought cheddar cheese thinking that I will make mac and cheese with cauliflower. But Cauliflower got converted into delicious curry by my hubby.  I have to blog about his way of cooking as well as recipe of delicious curry in coming episode of blogging.

I decided to make bread with cheddar cheese.  Bread making gives me happiness in three steps, when I see the yeast working and dough doubling, I am happy thinking this is success # 1. Then next success step comes when bread bakes well and the freshly baked bread comes out with an intoxicating smell.  The third and final step comes when the bread is cut and a piece gets test tasted by my princess, if she likes it, it is a winner.

 I thought adding scallions may enhance the flavor, then   I hunted for the bread recipes containing scallion.  I saw a potato scallion recipe in bread baking apprentice, also cheddar scallion rolls in King Arthur flour website. Then found this recipe in of cheddar and Jalapeño bread from here.  If I add Jalapeño my princess can’t take it, so I decided to skip and added scallions. The scallions are new found favorites in breads.

You know, I can’t help changing a recipe while trying. My hubby says try original first and then change the recipe next time. Sorry, I won’t follow the rule.  I made this bread as adaptation from Cabot cheese golden cheddar bread recipe. Changes I made are   used homemade yogurt, honey and also added garlic powder, Parmesan cheese and scallions. One good thing about this recipe is that you need only a small amount of oil for greasing the pan. I preheated oven to 375 °F and reduced to 350 °F while baking, instead of 400 °F and reduced to 350 °F as suggested in the recipe.  I used active dry yeast compared to instant yeast as suggested by the recipe. After 55 minutes I was able to get delicious cheesy bread with scallions peaking in between.   Flavors get more intensify if you toast the bread.  I am going to keep this bread recipe in my kitchen. My hubby wants me to make the Jalapeño /  cheddar cheese bread, which I am going to try when I get a chance. Try it if you are fan of cheddar cheese, make sure to use the sharp cheddar for more flavor.

Here goes the recipe.

First grab the ingredients from refrigerator and Pantry. Grate the cheese and set aside ¼ cup of cheese back in refrigerator. Chop the green onions and set aside 3 tablespoon. 

Then in small bowl add lukewarm water and1/4 teaspoon honey and yeast, so that yeast will be happy to meet honey and they marry each other and proof well.

Measure flour, cheese, salt,  yogurt etc. I like to weigh everything in a bowl of kitchenaid stand mixer, as it will reduce number of dishes for cleaning.

Attach paddle attachment of the kitchen aid stand mixer and mix flour,  cheddar and parmesan cheese, salt, yeast, honey, garlic powder water to form a sticky but smooth dough.Remove the paddle attachment and with dough hook knead the dough well to 10-15 minutes.

Make sure dough should pass window pan test or if you press them it will smooth and shiny.

Set aside in greased bowl with greased plastic wrap and covered with kitchen towel for about 60minutes or it doubles in size. Punch down the dough and set aside for another 30 minutes. 

Then take out the dough and spread them into rectangle and roll to form a log and transfer to 9x5 loaf pan greased with oil. Add rest of cheese and green onions you kept aside. I forgot this step and did only when I was ready to bake the bread.  Let it rise for another 30 minutes or the dough rise until the rim of the loaf pan. 

At the end of second rise pre-heat oven to 375 F and bake the  bread for first 5 minutes 375F and reduce the temperature to 350F and continue to bake for about 45 minutes or until the loaf register the internal temperature of  190F. 

Remove from the oven and set aside in the pan for about 5 minutes and then transfer the bread to cooling rack.

Cut the bread only when it is completely cool. Enjoy them as sandwich or side  for  soup.

 More closer look

                                                                Print recipe

 Cheddar Scallion Bread

Adapted from Cabot cheese golden cheddar bread recipe

Prep Time    20 minutes

First rise: 90 minutes

Second rise: 30 minutes

Baking time: 45 minutes   

Serves    1 loaf

 

Ingredients:
6 ounces Sharp Cheddar (about 1 3/4 cups), divided
3 tablespoon  Parmigiano-Reggiano
11/2 cup (210g) King Arthur All-Purpose White Flour
2 cup (320g)   King Arthur  Unbleached Bread flour
1 envelope(7g)  Active dry yeast ( I used Red star Yeast)
1 1/2 teaspoons salt
3/4 cup plus  2 tablespoon  water
1/2 cup Yogurt  (127g)( I used homemade one)
1 tablespoon plus  1/4  teaspoon ( 20g) honey
3/4  cup  (70g)  green onion/scallion chopped
1 teaspoon (3g) garlic powder


Steps:

Set 1/4 cup of cheese 2 tablespoon of green onions  aside and refrigerate.
In a small bowl heat ⅓ cup of  lukewarm water and add ¼ teaspoon of honey and  yeast and set aside for proofing.

In large bowl or bowl of stand mixer, add  both flour, remaining cheeses, salt ,rest of honey,  garlic powder green onions  and proofed yeast.Mix until everything combines well a sticky but smooth dough.  

Knead dough in stand-up mixer with dough hook for about 15 minutes also so that  dough should pass window pane test.

Put small amount of oil in clean bowl and add dough, turning to coat. Cover bowl with plastic wrap and place dough in warm place to rise until doubled in size, 90 minutes (placing dough in closed turned-off oven next to large pan of just-boiled water works well).

Oil 9 by 5-inch loaf pan or coat with nonstick spray. Gently turn dough out onto lightly floured work surface. Press ball of dough into rectangle, about length of pan. Fold rectangle in thirds, as if folding letter. Fold in half again lengthwise, pinching edges and ends together firmly until sealed.

Place dough seam-side-down in pan. Sprinkle top with reserved cheese and green onions. Cover loosely with wrap and let rise until about 1 inch above top of pan, about 30 to 45 minutes. Toward end of rising time, preheat oven to 375°F.

Place bread in middle of oven and bake for 5 minutes.

Reduce oven temperature to 350°F and bake for 30 to 45 minutes longer or until bottom of loaf sounds hollow when tapped or instant-read thermometer registers 190-200°F when inserted in center. Remove loaf from pan and let cool completely on wire rack.

Variations:
Variations and serving suggestions: creative additions to add separately or in combination are chopped fresh jalapenos, hot sauce, minced garlic, chopped olives, chopped sundried tomatoes and fresh herbs like basil or dill.

Serve plain or toasted with soups, or to add a cheddary bite to classic sandwiches like BLT’s, tuna or chicken salad, or avocado-tomato. Toast any leftovers into cheese croutons for salads, soups or snacking.

Linking this delicious   bread to 
Yeast spotting
Bake your own bread
Twelve loaves hosted by Elisabeth and Lora

 Alea and April's  Gallery of Favorites

Foodie Friends Friday
Bake Fest