Cheese Swirl Bread

A lovely soft white bread, swirled with Cheddar cheese. This fabulous bread comes from George Greenstein's book, Secrets Of A Jewish Baker. In the recipe, the cheese is mixed into the dough, but the author had also included the swirled version. Instead of mixing the cheese into the dough, the dough is rolled out, then scatter with the Cheddar cheese, and roll up, jelly-roll style. So that was what I made, his cheese swirl version.

Straightforward and easy bread to make. There's three methods given to make this bread ; by hand, using the food processor and the stand mixer. I opted for the stand mixer method. The recipe given for mixing in the stand mixer makes 3 loaves. I have scaled down to make only one loaf with further reduction of the salt. In the recipe, to make 3 loaves, a full tablespoon of salt is required, so to make one loaf, that would be 1/3 tablespoon which equals to 1 teaspoon, which I think would be too salty for such  a small loaf. So I have used only scant half teaspoon, which turns out perfect. 

This bread has lovely golden crust with soft crumbs. Makes a delicious sandwich bread, which we had with ham, eggs on a bed of lettuce green as the sandwich filling, spread with some of our favourite sauce ; mustard, cheesy mayo and chilli sauce. This is one fabulous bread!

Recipe has been scaled down to make only 1 loaf, with my changes listed in blue.
Cheese Swirl Bread
(adapted from Secrets Of A Jewish Baker, by George Greenstein)
makes 1 loaf (8-1/2" x 4-1/2" loaf pan)
Sponge :
1 cup warm water
1 package active dry yeast (I use 2 teaspoons instant yeast)
1-1/2 cup unbleached all-purpose flour (I use bread flour)

Dough :
1 tablespoon sugar
1 tablespoon unsalted butter or shortening (I use salted butter)
1 cup grated Cheddar cheese
1/3 cup skim milk powder
1-1/2 to 2 cups unbleached all-purpose flour (I use bread flour)
1/3 tablespoon salt (I use scant half teaspoon)
vegetable oil or melted butter for brushing loaves
3 tablespoons freshly grated Parmesan cheese, for topping (omitted)

Sponge : In the mixing bowl, sprinkle the yeast over the warm water and allow to soften. Add the flour and mix at first speed until smooth. Cover and allow to rise until doubled in size (30 to 45 minutes). (Use the beater hook)

Dough : Stir down the sponge with one or two rotations of the beater, then add the sugar, butter, milk powder, 1-1/2 cups of the flour, and the salt. Mix until the ingredients are incorporated. Run the machine at first speed until the dough comes away from the sides of the bowl. If the dough is too soft, add more flour 1/4 cup at a time.

Remove and scrape down the beater and insert the dough hook. Run at first speed until the dough forms up on the hook and comes away from the sides of the bowl (8 to 10 minutes). You can use second speed for the last few minutes to strengthen the gluten.

Transfer the dough to an oiled bowl and turn to coat. Cover and allow to rise until puffy (15 to 20 minutes). (at this point, I allow the dough to rise until doubled in size). 

Shaping : Flatten the dough, sprinkle with the Cheddar cheese, and form up jelly-roll style. Place into a 8 or 9-inch loaf pan, seam down. Cover with a flour-dusted cloth (I use oiled cling wrap) and proof in a warm, draft-free area until doubled in size, or the loaves rise 1 inch above the tops of the pans (45 to 60 minutes). Brush the tops with oil or melted butter and sprinkle with the Parmesan cheese (if using). Punch 3 holes in the top of each loaf with an ice pick or a skewer. 

Baking : Preheat the oven to 375F. Bake with steam* until the bread is golden brown and emits a hollow sound when thumped on the bottom with your fingertips (25 to 35 minutes).

*Bake with steam : Place an empty roasting pan or other heavy pan on the floor of the oven 5 to 10 minutes before baking, so it gets hot. When ready to bake, place the bread in the oven and carefully toss 6 to 8 ice cubes into the hot pan, and immediately close the oven door.