Big Cheese Bread Full of Cheese

Name: Big Cheese Bread Full of Cheese
Yield: 5 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 80 grams Cake flour; 15 grams Sugar; 5 grams Salt; 30 grams Unsalted butter; 1 Egg; 180 ml combined with the egg Milk; 12 grams Panettone bread starter; 1 (Only when you use dried yeast); 125 grams Processed cheese; 1 Shredded cheese

cookpad.japan @cookpad_jp

There was something like this at a local bakery that sells tasty bread, and I just figured it would be nice to be able to make it at home since it was so delicious.

After rising, spray it or brush it with milk when putting the cheese on top so that it doesn't fall off easily. Recipe by Dokintan

There was something like this at a local bakery that sells tasty bread, and I just figured it would be nice to be able to make it at home since it was so delicious.

After rising, spray it or brush it with milk when putting the cheese on top so that it doesn't fall off easily. Recipe by Dokintan

cookpad.japan @cookpad_jp

There was something like this at a local bakery that sells tasty bread, and I just figured it would be nice to be able to make it at home since it was so delicious.

After rising, spray it or brush it with milk when putting the cheese on top so that it doesn't fall off easily. Recipe by Dokintan

There was something like this at a local bakery that sells tasty bread, and I just figured it would be nice to be able to make it at home since it was so delicious.

After rising, spray it or brush it with milk when putting the cheese on top so that it doesn't fall off easily. Recipe by Dokintan

Saved

Ingredients

5 servings

For the dough:
200 gramsBread (strong) flour
80 gramsCake flour
15 gramsSugar
5 gramsSalt
30 gramsUnsalted butter
1Egg
180 mlcombined with the egg Milk
12 gramsPanettone bread starter
1(Only when you use dried yeast)
Filling and Topping:
125 gramsProcessed cheese
1Shredded cheese

Saved

Steps

1

Place the bread flour, cake flour, sugar, salt, and panettone starter into the bread case, place the butter on top of that, add in the egg and milk, and start it on the dough making course. Please place dry yeast in the bread maker's yeast compartment.
2

After the dough is done, take it out of the bread case, divide into 5 equal portions and deflate the dough. Roll it up with the nice side facing upwards. Cover with a well-wrung out towel, and let rest for 10-15 minutes.
3

Roll into a circle, fold the top left and right halves inwards, and scatter with 25 g processed cheese.
4

Fold in the peak, and tuck in the seam.
5

Roll it to form into a coupe shape.
6

Lastly, pinch it shut.
7

Place the seam facing downwards and line them up on a pan, lightly mist, and let rise for a second time until they double in size.
8

Cut a slit vertically, top with lots of shredded cheese, and bake at 190℃ for 13 minutes.
9

They're done baking. They're filled with lots of cheese too.