I’m talking about a loaf of white bread with little bits of cheddar cheese mixed in, so when you slice it and toast it, there are, well, little melted chunks of cheese in it. (This isn’t a loaf of solid orange colored ‘cheese bread’). Could I try making this in the bread machine? When do I put the cheese bits in, with the flour and yeast or is there a better time when the machine starts kneading? I don’t want the cheese to disappear into the dough.
Or should I just make it by hand?
If the no-stick lining of the pan is in good shape, go for it. I’ve made cheese bread in a machine with great success. Add the shredded cheese during the final knead cycle. Your machine should have a beeper that sounds about 2 minutes before it stops kneading. That’s when you add your mix-ins.
Asiago and parmesan work best in bread, I’ve found.
I agree, it should be fien, and even if the outside get’s a little crispy from the cheese that sounds even better!
Well it’s not shredded right? You’re looking for bits in the final creation. The “add just before final kneading” setting should work or just take out the dough then and hand knead in the bits and bake in the oven.
OK, thx! I’m sure it’ll be tasty, just would like the biggish bits of cheese in it.
Start with much bigger bits of cheese than you want to end up with. Add at the point that other “hard” ingredients should be added (just before final knead).
Honestly, it would be easier to do this by hand. The final knead at a minimum. Press it flat, insert cheese chunks, roll, and knead a few times to disperse. Or a no-knead recipe would work well for this.