Cheese bread without kneading (oven)

Category: Yeast bread
Cheese bread without kneading (oven)

Ingredients

Wheat flour 400g.
Water 300g.
Hard cheese (mix of different colors) 170g.
Dry yeast 2d.
Salt 1 \ 2h. l.
Pepper 1 \ 3h. l

Cooking method

  • Cheese (I have three types) cut into centimeter cubes.
  • Stir in flour, yeast, salt, pepper, cheese, add water and mix thoroughly.
  • The result is a damp, sticky dough. Cover with a towel and leave at room temperature for 18 hours.
  • After a while, it is good to sprinkle the table with flour and put the dough on the table with a silicone spatula.
  • It was assumed that one edge of the dough should be placed on top of the other and placed seam upwards in a cast iron pan. My dough was going very badly, I put it in the pan as best I could:
  • Cover with a towel and rest for another 2 hours.
  • Next, cover the pan with a lid and put in an oven preheated to 220C. After 30 minutes, remove the cover, reduce the temperature to 190C and bake for another 20-30 minutes. 10 minutes before the end, I sprinkled with grated cheese.
  • Cool on a wire rack for an hour.
  • To be honest - I had big doubts about the success of the undertaken event..18 hours ... another 2 hours .. liquid dough ... I also have a large saucepan for such a volume of dough .. BUT !!!! In the end, it turned out OOOOOOOCHEN-OOOOOOOOOOOCHEN delicious !!! (y) Bread is not sour !!!!! Fragrant!!!!
  • So delicious that they ate in a day. Now I have again kneaded with minor changes. Tomorrow I'll tell you about the result.

Note

The recipe is taken from here 🔗

Gasha
Ksenia, well, very much !!! I will wait for the continuation of the tale!
Tanyulya
I did something like that without cheese. We must try it with cheese. Thank you, Oksan.
Omela
Gasha, Tanyulya, Thank you!

Here is my bread today.

Cheese bread without kneading (oven)

Cheese bread without kneading (oven)

Changes:
Dry yeast 1g.
The first proofing under the foil - 12 hours.
The second proofing in the form of 2L. under the film for 3 hours.
Baking with steam for the first 15 minutes at 220C, then 15 minutes without steam at 220C, 10 minutes at 180C, 5 minutes without a mold without 180C. With this method of baking, a softer crust is obtained than in the first version.
Crochet
Quote: Tanyulya

I did something like that without cheese.
I also baked without cheese a couple of times, but with cheese ... boom to try !!!Ksyusha, and what kind of cheese did you take? As I understand it, if all 170 grams of nuuu ... well, for example, "Russian" swell, it's not critical, right? Well, let it not be multi-colored ... Although green (basil) and red (tomato) cheese would look very interesting in this bread, but there the price is ... nafik-nafik, better with "Russian" ...
Omela
Quote: Krosh

nafik-nafik, better with "Russian" ...
Not .. with the Russian is not better .. it will not be noticeable there. Better to take yellow cheese or Parmesan.
I have: Parmesan, Maasdam and I don’t know which one .. I told my grandmother to buy the yellowest one (of all three, it’s only visible). Although, of course, everyone else gives the taste.
Crochet
I understood, I won't poke the Russian one, I have Maasdam as shoe polish, in the sense that it does not translate, pseudo-Parmesan (pseudo, more of Lithuanian origin, but a tasty contagion) is also practical, it is quite suitable for sacrifice. ..
redleafa
Isn't today's bread really with sausage? What is he teasing there?
Omela
Taaaaak .. I ask the audience for help !!!!!! He's so tasty .. yes with butter .. yes with varenitsa .. at least knead again !!!!

Kroshik, good luck!

redleafa , the composition is the same.
Crochet
Quote: Omela

Kroshik, good luck!
Thank you Ksyusha !!! Already put it on a 2-hour proofing ... waiting, sir ...

Ksyusha, I just noticed that in the second version you have practically reduced the yeast to nothing, only 1 gram, if you compare with the first, did you come out with a smaller bread or the same?

Another question ... And the second time you managed to put one edge of the dough on the other and put the seam upwards in a cast-iron pan? I did it right away, I would just fold it ... I liked it a lot ...
Omela
Quote: Krosh

Practical yeast is reduced to nothing, only 1 gram, if you compare with the first one, did you come out with a smaller piece of bread or the same?
Inn, I can't compare in size, because I did it in different forms. But the holes are the same holes and holes !!!

Quote: Krosh

Another question ... And the second time you managed to put one edge of the dough on the other and put the seam upwards in a cast-iron pan?
Neaaaa It was the same liquid. And the second time I had an ordinary form - Teflon and without a lid.
Crochet
Quote: Omela

Inn, I can't compare in size, because I did it in different forms. But the holes are the same holes and holes !!!
Neaaaa It was the same liquid. And the second time I had an ordinary form - Teflon and without a lid.
Ksyusha, but your second bread is baked in the form of what volume? Looks so tall !!!

I baked my today's one in a 3-liter glass saucepan, it turned out to be not very high, the fick knows him, you can do that ... But fkuuusny !!! Half of my defki have already been ground, just like that, without anything ...

I'm a terrible photographer, but something like this:

Cheese bread without kneading (oven)

Cheese bread without kneading (oven)

Ksyusha, thank you very much !!! I will definitely bake this bread again ...and again... current ... as if nabout the world cannot go ... you will go broke on cheese alone ...

Next time I want to add some kind of herb, most likely it will be rosemary, otherwise the whole window sill has been removed ...

P.S. By the way, mine didn’t understand that it was bread (well ... until I told them), they say in one voice - cheese pie ...

Omela
Oh, I am startled by this halahuppu ..

Inn, I have a form of 2 liters, I wrote there. The bread rose to the very edge. A large cast-iron pan, in my opinion 3.5 liters. And in a saucepan, it really turned out to be low, like a flat cake. But the main thing in it is HOLES !!!! If they are present, then everything is ok !!!

Quote: Krosh

But fkuuusny !!! P
Wooo, what am I talking about !!!

I'm waiting for foty ..
Crochet
Quote: Omela

And in a saucepan, it really turned out to be low, like a flat cake.
From, just like a cake ...

Quote: Omela

But the main thing in it is HOLES !!!! If they are present, then everything is ok !!!
Holes are yes, only for some reason in some places they are just huge, and in some places there are no practitioners ...
Omela
Quote: Krosh

Holes are yes, only for some reason in some places they are just huge, and in some places there are no practitioners ...
Kroshik, do not slander !!!! Great holes !!!! And how much time did you defy ??? And I am hot in the kitchen, so I decided to cut the time.

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