cheesy earthquake bread loaf

I have wanted to write a post about this bread for like, forever!

This is one of my favorite breads and I usually eat it with just some butter.

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Heaven in a bite!

The only problem is, it is really expensive. It costs more than $4 for a small loaf, and I am reluctant to pay that much for bread. 

The situation worsened when the kids came along and discovered that they, too, like cheese a lot. Instead of a loaf for just me, I now have to buy twice the number so they get to eat too. Or I have to go without. *CRY*

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My solution? Make my own Earthquake bread! This way, we get to eat cheesy Earthquake loaves whenever we want!

Let me show you how to make this.

In the bowl of a mixer, add the bread flour, instant yeast, sugar and salt.

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Pour the wet ingredients (egg + milk) into the mixing bowl. Mix until the dough has come together and add butter. Continue to mix using the dough hook until the dough has reached windowpane stage

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Transfer onto your work surface and divide the dough into 3 portions. Pull and tuck each portion and roll to shape them into balls. 

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Roll each ball into a long rectangle.

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Sprinkle Cheddar all over, leaving a narrow space at the edges.

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Roll this up into a little log.

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Place into a loaf pan.

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Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I placed the dough into the oven set to 35°C.)

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When the dough has risen to about 80% of the height of the pan, pre-heat the oven to 170°C. Brush the bread with egg wash or milk.

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Scatter more cheese on the bread.

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Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.

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Once the bread is done, remove it from the bread pan immediately and place on a wire rack to cool completely.

Enjoy!

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BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1 (LIMITED SPACES LEFT)

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > CLICK HERE

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Cheesy Earthquake Bread Loaf
Yields 1
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Ingredients
  1. 260g Prima bread flour
  2. 3g instant yeast
  3. 30g caster sugar
  4. 4g salt
  5. 1 large egg + full cream milk to reach a total of 180g
  6. 30g unsalted butter
  7. 100g Cheddar, shredded
For the topping
  1. Some egg, beaten or some milk
  2. More Cheddar, shredded
Instructions
  1. In the bowl of a mixer, add the bread flour, instant yeast, sugar and salt.
  2. Pour the wet ingredients (egg + milk) into the mixing bowl. Mix until the dough has come together and add butter. Continue to mix using the dough hook until the dough has reached windowpane stage.
  3. Transfer onto your work surface and divide the dough into 3 portions. Pull and tuck each portion and roll to shape them into balls.
  4. Roll each ball into a long rectangle.
  5. Sprinkle Cheddar all over, leaving a narrow space at the edges. Roll this up into a little log. Place into a 20x10x10cm loaf pan.
  6. Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I placed the dough into the oven set to 35°C.)
  7. When the dough has risen to about 80% of the height of the pan, pre-heat the oven to 170°C. Brush the bread with egg wash or milk.
  8. Scatter more cheese on the bread.
  9. Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.
  10. Once the bread is done, remove it from the bread pan immediately and place on a wire rack to cool completely.
Adapted from victoriabakes
Adapted from victoriabakes
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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