Cheese Bread

 

Do the mother dough first:

1. Combine egg, water, milk, oil, sugar, and salt. Stir until well combined.
2. In a separate bowl, combine the flour and instant yeast.
3. Add in wet ingredients and mix until well combined and a dough forms.
4. Knead dough using a paddle attachment until fully developed and passes the window pane test.
5. Divide the dough into 565g. Round dough.
6. Transfer to slightly greased bowl or tray. Cover with plastic.
7. Ferment the dough for 35-40 minutes.

 

For the cheese bread:

Instructions:

1. Make cheese topping by combining the powdered sugar, powdered milk, all purpose flour in a bowl.
2. Cut in margarine into the flour mixture until it becomes mealy in texture.
3. Add cheese flavouring until fully combined.
4. Divide and scale dough at 40 g per piece.

5. Round each dough and bench rest for 10 minutes.

6. Round each dough again and seal tightly. Flatten each dough and transfer to tray.

7. Brush dough with milk and roll in cheese crumbs.

8. Proof for 30 minutes or until it passes the window pane test.

9. Bake at 350 F for 15-18 minutes or until golden.

10. Transfer to a cooling rack.