Twisted cheese sugar loaf bread
A soft enriched milk loaf twisted with cheddar cheese, egg-washed and sprinkled with sugar.
Ingredients
| 300 g | bread flour |
| 225 ml | fresh milk |
| 3 g | yeast |
| 3 g | salt |
| 30 g | sugar |
| 10 g | milk powder |
| 30 g | butter |
| 6 slice | cheddar cheese slices |
| — | egg wash |
| — | sugar to sprinkle |
Instructions
300g bread flour 225ml fresh milk 3g yeast 3g salt 30g sugar 10g milk powder 30g butter 6 slice cheddar cheese Egg wash Sugar to sprinkle
Double proofing methods. 180c 40-45min depending on individual oven temperature
(Reconstructed / classic proportions — the source had only an ingredient list plus the notes "Double proofing methods" and "180c 40-45min depending on individual oven temperature.") Combine the bread flour, fresh milk, yeast, salt, sugar and milk powder and knead into a dough. Add the butter and knead until smooth and elastic. Cover and let rise (first proof) until doubled, about 1 hour. Roll the dough out into a rectangle, lay the cheddar cheese slices over it, roll up and twist the log; place in a loaf tin. Cover and proof a second time (double proofing) until well risen. Brush with egg wash and sprinkle with sugar. Bake at 180°C for 40–45 minutes, depending on your individual oven temperature.