Marbled Bread for Cheese Lovers
This is a bread that you can fill with as much cheese as you desire. It is delicious as is, but it is even better if you top it with more cheese. I urge you to try and enjoy the unending moistness of this bread.
If you take this bread and top it with ham, bacon or wiener sausages, it becomes a very delicious savory bread. Recipe by Yukiline
Marbled Bread for Cheese Lovers
This is a bread that you can fill with as much cheese as you desire. It is delicious as is, but it is even better if you top it with more cheese. I urge you to try and enjoy the unending moistness of this bread.
If you take this bread and top it with ham, bacon or wiener sausages, it becomes a very delicious savory bread. Recipe by Yukiline
Cooking Instructions
- 1
Prepare the cheese insert sheet and keep in the freezer to freeze.
- 2
Make the basic bread dough and let it rise for the first time. Punch the dough to de-gas and form into a nice ball. Cover it with a tightly wrung out damp towel and let it sit for 20 minutes.
- 3
Gently punch the dough and then roll out the dough so it is larger than the cheese insert sheet. Now fold in the cheese insert sheet.
- 4
Fold into thirds until the cheese disappears into the dough. Repeat this step (about three times).
- 5
Cut the dough into long, thin portions.
- 6
This time, I used a muffin tray to bake them. First twist the dough.
- 7
Then shape them into spirals.
- 8
Place the dough spirals into the muffin tray and let the dough rise a second time for 20 minutes.
- 9
Next, top them with parsley and cheese if you would like, and then in an oven preheated to 200℃, bake them for 10-12 minutes (This time I just topped them with parsley).
- 10
They're done.
- 11
The aroma of the cheese is wonderful and the bread is so moist and soft. The marbling.... well, I guess it's a bit hard to see...
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