Cheese bread

Ingredients for 1 servings:

• 500 g flour (wheat flour, type 405)
• 250 ml milk (lukewarm)
• 1 cube of yeast, fresh
• 1 tsp liquid honey
• 500 g cheese, grated
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with yeast (not with baking powder, like many cheese breads here)

Sift room-temperature flour into a bowl and make a well in the center. Dissolve yeast in lukewarm milk, mix with honey, and pour into the well. Cover with a little flour and let rise in a warm place for about 45 minutes. Add cheese and salt, knead everything together, form a loaf (or several small ones), place on a baking sheet (lined with parchment paper), and let rise again until it has roughly doubled in size. Bake at about 200°C (preheated) until golden brown. I’m a bit stuck for time (as is often the case)… maybe 30-40 minutes? In any case, I always test whether a loaf is done by “tapping” it: If you tap the bottom and it sounds hollow like wood, it’s done. I also spray the loaf and the inside of the oven with warm water (before and at the beginning of baking)—the steam propels the loaf and makes it nice and fluffy. Tips: Along with the cheese and salt, you can also add other ingredients: some chopped herbs, diced ham, coarsely ground mixed pepper, roasted diced onions, if desired! I prefer Gouda or Emmental, by the way. But other grated cheeses will certainly work just as well—and will add a whole new flavor experience.