Paprika Emmental Cheese Bread
The bread that I made because there was a lot of paprika powder. Paprika powder and cheese go well together, so I used Parmesan cheese for sourdough and Emmental cheese for this bread. Paprika powder doesn't have a strong emotional cheese scent, but when I made butter toast, I enjoyed it. Paprika Emmental Cheese Bread, which was good to eat on a toaster but went well with savory butter! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    300g
  • Milk
    225g
  • Butter
    15g
  • Sugar
    18g
  • Salt
    4g
  • Instant Dryist
    1+1/4ts
  • Paprika Powder
    4g
  • Emmental cheese
    70g
Cooking Steps
STEP 1/11
I kneaded it in a baking machine. Put all ingredients except butter and cheese in the baking machine and return to the dough course.
STEP 2/11
When the dough is in one lump, add the room temperature butter and knead the rest of the dough. In this weather, it is better to use cold milk
STEP 3/11
When the dough is complete, put the dough in a bowl and perform the first fermentation.
STEP 4/11
If the volume is doubled, the first fermentation is complete. If you poke your finger and it doesn't sink, or if it comes up slightly, it's when the fermentation is completed
STEP 5/11
When the first fermentation is completed, the gas is removed and rounded well, and the fermentation is intermediate at room temperature for about 15 minutes
STEP 6/11
When the medium fermentation is complete, push it with a rolling pin to form an oval shape, sprinkle the prepared emmental cheese, and press it lightly with a rolling pin.
STEP 7/11
Then roll it well to make an oval shape.
STEP 8/11
Panning into a corn bread mold and then ferment it for the second time.
STEP 9/11
Ferment to mold height is enough. It took me about 45 minutes from 24 to 25 degrees
STEP 10/11
Put milk on the top before baking
STEP 11/11
In a preheated oven at 180 degrees, lower it to 160 degrees and bake for 30 to 35 minutes. When done, remove from the oven, drop the mold onto the floor, impact, and remove the bread from the pan. When it cools completely in a cooling net, cut it and taste it
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