Cheddar, chive and miso loaf
- Helena Busiakiewicz
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Serves 6 - 8
Easy
Prep: 40 mins
Cook: 35 mins
plus proving
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This cheese bread loaf is soft and tender from the milk, with a lovely savouriness from the miso and cheese
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Try our cheddar, chive and miso loaf, then discover soda bread, sourdough bread, rye bread, baguettes and more easy bread recipes.
This recipe makes a very soft dough at first, so be patient and oil your hands well. It is also great toasted the next day.
Cheddar, chive and miso loaf recipe
Ingredients
Nutrition
-
150ml whole milk
-
2 tsp white miso paste
-
1 tbsp honey
-
1 egg
beaten, plus another beaten to glaze (optional)
-
500g strong white bread flour
plus extra for dusting
-
7g pack of dried fast-action yeast
-
100g mature cheddar
cubed
-
25g chives
finely chopped
Nutrition: per serving (8)
- kcal317
- fat6g
- saturates3g
- carbs50g
- sugars4g
- fibre2g
- protein13g
- salt1.1g
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Method
-
step 1
Put the milk, miso and honey in a small pan. Gently heat until just steaming, whisking to help the miso dissolve, then remove from the heat. Stir in 200ml of water, then whisk in the beaten egg.
-
step 2
Put the flour, yeast and 1 tsp of fine sea salt in the bowl of a stand mixer with the dough hook attached. With the motor running on low, gradually pour in the milk mixture, kneading for 8-10 mins until it becomes a soft and springy dough. Flour or oil your hands, then shape the dough into a ball. Put it into a large, oiled bowl and leave in a warm spot for 1 hr or until it has doubled in size. Oil a 900g loaf tin and line with a strip of baking paper.
-
step 3
Spread out the dough into a roughly 30cm wide rectangle and scatter over the cheese and chives. Fold one long edge two-thirds over, then fold the other long edge over the top. Roll this up from the short edge to form a loaf. Turn upside down and knit the dough by pulling it together from opposite sides to create tension. Put into the lined tin, seam-side down. Heat the oven to 220C/200C fan/gas 7.
-
step 4
Leave to prove for 45 mins-1 hr until the dough has filled the tin and, when you gently push it with a floured finger, the indent remains. Brush the top of the loaf with the egg wash, if using, then bake for 30-35 mins until golden and risen. Leave to cool in the tin for 10 mins then remove to a wire rack to cool completely.
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Authors
Helena Busiakiewicz
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