Cheese Bread Loaf

I thought it will be good to use the same recipe of the Chocolate Swirl Bread for Cheese. So I tried it out. I'm very happy with the results. The cheese bread was soft even after two days.

The bread rose quite a fair bit when it was baking in the oven.

Fresh from the oven. The colour looks so good!

Slice them after it cooled down.

Cross section of the slices of bread.

Close up look. Yummy!

Recipe extracted from the Chocolate Swirl Bread. Replace the chocolate sheet with cheese. Then roll it up the swiss roll method.

14 comments:

Tim said...
July 10, 2008 at 4:22 PM

Good JOb!: )

Anonymous said...
March 15, 2009 at 9:06 AM

Hi,
ur oven looks similar to mine. Does it have 5 rack levels? When baking bread in a bread tin...do u place it slightly below the middle rack( ie 2nd lower rack ) or on the middle ( 3rd level )?? Reason i ask is tht sometimes my bread is not cooked in the middle! :) Whts the oven temp u bake? 190 or 200C?

Thks in advance,
Mimi

Passionate About Baking said...
March 16, 2009 at 7:14 PM

Hi Mimi,
My oven does not have hae 5 rack levels, it has only 4. My oven is Delonghi table top oven. I usually placed it at the most bottom rack when I baked with the bread tin. The temperature set should be 190C, and bake for at least 30-35mins. If you baked for that timeframe, it should be cooked. Maybe you want to share what recipe you used, so that I can try to analyse the reason why. I hope it helps. Thanks.

tazyspin said...
April 29, 2010 at 2:29 PM

Hi Jane,

Wanna check.. when I bake, I like to put water in the oven pan. By doing this, does it actually affect all kinds of baking? I do it so that the pdts will not be too dry. But I am not sure by doing so, does it actually cause more "hurt".

Cheers!

Jackie

tazyspin said...
April 29, 2010 at 2:31 PM

Hi Jane,

It's me again...what's sheet cheese?

Thks.

Cheers!
Jackie

Passionate About Baking said...
April 29, 2010 at 7:24 PM

Hi Jackie,
Actually, it does spoilt your oven when you put water in the oven during bread proving. Because the water vapour from the water will make your oven rusty. Sometimes, what others do is to put it in a large Toyogo container. Elevate it up with pan and put hot water inside and cover it. This is another way.

There is no sheet cheese. The original recipe uses chocolate sheet. You just replace the chocolate sheet with shredded cheese or kraft cheese slices.
Hope this clarifies.

tazyspin said...
April 30, 2010 at 2:03 PM

Hi Jane,

No wonder my french loaves failed to rise last week....:(

Do u mean putting the water inside the Toyogo container with cover and let it sit on a pan during baking? The container can withstand baking heat? Sorry hor, I am moutain tortise when it comes to oven.

Roger! for the cheese advise....;)

Passionate About Baking said...
May 4, 2010 at 7:09 PM

Jackie,
I meant to put your dough in a separate Toyogo container if you don't want to put it in the oven. Like I mention, having water vapour in the oven might cause it to be rusty in long term. Hope this clarifies.

tazyspin said...
May 5, 2010 at 10:51 AM

Kum Xia, Jane!

Cheers!
Jackie

Anonymous said...
June 20, 2010 at 4:49 PM

Can you give me the ingredient specifically please?
It's hard to find cheese bread loaf in the internet except this one, but i dont know the ingredient and how to bake them. Would you mind teach me in detail?

Passionate About Baking said...
June 22, 2010 at 8:58 AM

Hi Anonymous,
Apologies. This recipe was from a baking course I attended, therefore, I don't publish or give the recipe. Hope you understand. Thanks.

tazyspin said...
May 19, 2011 at 5:49 PM

Hi Jane,

It's me again...what's sheet cheese?

Thks.

Cheers!
Jackie

tazyspin said...
May 19, 2011 at 5:49 PM

Kum Xia, Jane!

Cheers!
Jackie

Tim said...
May 19, 2011 at 5:49 PM

Good JOb!: )

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