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.
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*
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.
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.
Transfer onto your work surface and divide the dough into 3 portions. Pull and tuck each portion and roll to shape them into balls.
Roll each ball into a long rectangle.
Sprinkle Cheddar all over, leaving a narrow space at the edges.
Roll this up into a little log.
Place into a loaf pan.
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.)
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.
Scatter more cheese on the bread.
Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.
Once the bread is done, remove it from the bread pan immediately and place on a wire rack to cool completely.
Enjoy!
WORKSHOPS
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
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
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
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
- 260g Prima bread flour
- 3g instant yeast
- 30g caster sugar
- 4g salt
- 1 large egg + full cream milk to reach a total of 180g
- 30g unsalted butter
- 100g Cheddar, shredded
- Some egg, beaten or some milk
- More Cheddar, shredded
- In the bowl of a mixer, add the bread flour, instant yeast, sugar and salt.
- 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.
- Transfer onto your work surface and divide the dough into 3 portions. Pull and tuck each portion and roll to shape them into balls.
- Roll each ball into a long rectangle.
- Sprinkle Cheddar all over, leaving a narrow space at the edges. Roll this up into a little log. Place into a 20x10x10cm loaf pan.
- 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.)
- 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.
- Scatter more cheese on the bread.
- Bake the bread for 45 minutes. If the top gets too brown, place a sheet of aluminium foil over it and continue baking.
- Once the bread is done, remove it from the bread pan immediately and place on a wire rack to cool completely.
Dear Diana
May I check do you use Bosch mixer? If yes normally for windowpane stage using Bosch mixer (hook) as indicated on the Bosch mixer to use speed no 1 – 3 but however, it takes so long about 25 minutes still cannot reach windowpane stage so I increase to speed no 5 or 6 for another 10 minutes then it will be windowpane stage. Do you use only speed 3 throughout or do you increase the speed and how long it takes for eg more than 30 minutes?
Thank you
Can I know if I am using a bread maker with dough setting, from which step I shall continue? Still need proofing?
You use the kneading function then proceed with the rolling etc outside the BM.
Hi. May i know which brand and type of oven eg convention oven or electric oven is good for baking both cake and bread please. I m at loss on which one !
I really want to bake your earthquake bread n thanks for sharing. Your demo helps.
Hi I love my Bosch Series 8 convection oven. You can google and have a look at them – they are great!
I want to learn more making bread and cake, I am stay at Kota Kinabalu Sabah, if you have a class here let me know. May I know you are at Singapore which part and address , if I go there, I want to learn baking, how do you charge for the cost. Thanks.
Hi Tracy I only teach in Singapore. Maybe you can come if you are in Singapore?
Hi, Diana , thanks for sharing your yummy Cheesy Earthquake Bread Loaf. I wonder why have to Spray lightly with water and allow the dough to proof .
Thank you
Hi I do it to prevent the dough from drying out.
Hi,
I was so excited with the result of the Cheesy Earthquake Breadloaf when it came out of the oven soft in the inside and crispy on the outside. However, after the next morning, the bread was tough on the inside. Was comparing this bread to the BreadTalk cheesy breads. Is it because the dough didn’t rise enough or is there something I missed out? Looking forward to your reply!
Thanks,
Elise
Could be your ingredients, could be your kneading, could be your oven, could be storage. you have to keep trying and maybe figure out what went wrong.
Hi Diana thank you for sharing. May I know shall I use warn milk or cold milk. Some recipes required warm and some cold . I am confused.
Hi if it is not stated then just use room temp milk.
generally i use room temp milk.
I baked the bread last night. It is yummylicious. I am having it for lunch today and the bread is still soft. Thanks for sharing
awesome 🙂
Hi Diana can I use low fat milk instead? Also, what other pan can I use if I don’t have a bread pan?
Hi Diana, there’s only one proofing for the bread? There’s no need to proof the dough after it reached windowpane stage?
yes/ single proof for this.
Hi Diana, asking the same question I asked previously as I didn’t receive a reply… Can I use low fat milk instead?
You can use any milk you like.
Hi Diana!
I was wondering…my son loves cinnamon. I was thinking to cook some chopped apples with brown sugar and cinnamon. Do you think I can either add that to the cheese or swop it with the cheese filling from this recipe? Would it affect the final outcome? Thanks!!!
Yes you can swap ingredients but the outcome will, of course, be different! Good luck!
Thank you! Will try it out today!!! 🙂
Hi Diana – thanks for this recipe! I love the earthquake too! Tried this recipe.
I mixed the ingredients with a spatula by hand as my cake mixer didnt seem to have a dough hook.. but i realised the mixture was very wet and I had to add alot more flour. Is this because i was using a spatula to mix??
Also is the yeast really only 3 gm? My dough didnt seem to rise with this small amount…
Lastly what brand cheddar cheese do you use for this?
Nonetheless i baked it and the kids loved it!!! 🙂
Hi Jan the recipe is correct – I don’t think you should mix with a spatula. If you do not have a bread hook attachment on your kitchen machine then I think you should hand-knead the dough. Use a scrapper instead of a spatula to scrap the dough.
Sorry can i ask again, what brand of cheddar cheese do you use for this, pls??
I can’t remember – perhaps UK Leicester?
Hi Diana,
Can I use pasteurised eggs instead of fresh eggs? Coz I ran out of fresh eggs.
And can I also add gruyere cheese?
Thank u!!
Hi sure you can.