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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WORKSHOPS

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Date: Thursday 13 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 28 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 13 May 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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 Date: Friday 31 March 2017

Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 1 April 2017

Workshop: Hands-on Japanese Cheesecake and Fruit Tarts Workshop

Time: 3.30pm – 6.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 7 April 2017

Workshop: Hands-on Japanese Cheesecake and Fruit Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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 Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

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/