Cheezy Cheese

I took half day today again to coach my son for his final paper tomorrow. As usual, I wanted to dedicate the afternoon for him. As I reached home before he did, I quickly get down to shaping my bread doughs which I had already mixed it last night and left it in the fridge.

I managed to shape all of them before he finished his bath & lunch. Then it was revision time. After an hour or so, I left him to a paper while I baked my breads. I had pizza bread this morning from a baker shop. So I thought of doing something similar. My helper has told me about a slab of mozzarella cheese which was going to turn bad. So I shredded it and use ALL 200g of it on my breads! What a batch of expensive breads!!


I had different fillings for the buns. I used up my remaining white lotus paste. For the mozzarella cheese with spring onion, I rolled it up with mozzarella cheese and topped it with mozza too! The other mozza bread, I also rolled it up like swiss rolls with mozza in it, and added some mixed herbs. Finally, the pizza breads with lots and lots of mozza cheese too!



7 comments:

Olivia said...
October 23, 2008 at 10:01 PM

Hi

I just bought a bread-making machine. Wonder if it can do this kind of bread? BTW can i have the recipe so that I can experiment it on my bread machine.

Tks & Cheers
Olivia

Passionate About Baking said...
October 23, 2008 at 10:09 PM

Hi Olivia,
I don't know if this recipe is suitable for a bread-making machine. The recipe for this bread is quite standard, it's always the sweet dough buns recipe (http://passionbaker.blogspot.com/2008/08/bread-fast.html). Use this recipe and add your own fillings.
I suppose when you buy a BM, it would have instructions or sample recipes for you right?
I can recommend you a site to search for BM recipe-http://wlteef.blogspot.com/. It's Florence's blog. She has several bread recipes using BM. Do try it. Have fun with your new "toy"! :)

Fiona said...
October 24, 2008 at 10:46 AM

Hi Passion about baking

Wow, your buns make me drool!
You kept the dough in the fridge! Will it hv a sour smell or sticky? I realised my bread tend to be sticky if I keep the dough in the fridge before baking.Pls give me some tips on storage. After kneading, 1st or 2nd proofing then keep?
How long can it keep in fridge / freezer and long to thaw it before shaping?



Fiona

Missy said...
October 24, 2008 at 1:02 PM

your bread looks lovely. i wish i can bake bread tooo..

Passionate About Baking said...
October 24, 2008 at 1:44 PM

Hi Fiona,
I kept the dough in the fridge during the 1st proofing. By keeping the dough in the fridge, it slows down the proofing as the condition is too cold for the yeast to feed too fast. That is why most recipe said proofing to be done in a humid warm place. My dough is also slightly sticky but I floured my worktop, so it's not so bad. I left my dough in the fridge for 12hours. It's ok to leave it in the fridge even for a few days! (I read from a blogger that she put it in the fridge for a couple of days and she can still bake very soft breads!)
I don't thaw it. I just take out and started kneading it and shaping it. Usually, I keep it for the 1st proofing, I don't keep it for the 2nd proofing. Because for 2nd proofing, I've already added what ingredients there is, so I don't keep it in the fridge. Furthermore, no place in the fridge to keep so many small buns too! :p

Hi Missy,
Thanks for your compliments. Have you tried baking it? Do you know that after I have attempted so many times for my bread, it is just starting to get better now? I'm a bread person and I just love breads. So I'd want to bake until I can get the kind of standard outside. It's the same for you too! You won't know if you don't try! :)

Missy said...
October 28, 2008 at 9:57 PM

the bread with the cheese looks good!

Passionate About Baking said...
May 19, 2011 at 5:51 PM

Hi Fiona,
I kept the dough in the fridge during the 1st proofing. By keeping the dough in the fridge, it slows down the proofing as the condition is too cold for the yeast to feed too fast. That is why most recipe said proofing to be done in a humid warm place. My dough is also slightly sticky but I floured my worktop, so it's not so bad. I left my dough in the fridge for 12hours. It's ok to leave it in the fridge even for a few days! (I read from a blogger that she put it in the fridge for a couple of days and she can still bake very soft breads!)
I don't thaw it. I just take out and started kneading it and shaping it. Usually, I keep it for the 1st proofing, I don't keep it for the 2nd proofing. Because for 2nd proofing, I've already added what ingredients there is, so I don't keep it in the fridge. Furthermore, no place in the fridge to keep so many small buns too! :p

Hi Missy,
Thanks for your compliments. Have you tried baking it? Do you know that after I have attempted so many times for my bread, it is just starting to get better now? I'm a bread person and I just love breads. So I'd want to bake until I can get the kind of standard outside. It's the same for you too! You won't know if you don't try! :)

Post a Comment

Be free with your mind!

Related Posts with Thumbnails