Ingredients 1 Cup Milk 1/4 Cup Unsalted Butter at room temperature 3 1/2 Cups Bread Flour (Plus extra as needed for dusting) 1 Tbs White Granulated Sugar 1 Egg 2 1/4 tsp Active Dry Yeast (1 Package) 1 tsp Salt
Lightly grease and completely line a 8-inch(20cm) x 4-ichn(10cm) loaf pan with non stick baking paper.
2.
Heat milk and butter over low heat until butter has melted and the milk is just lukewarm. If the milk is too hot, allow to cool until lukewarm. (Should be between 120-130 degrees)
3.
Place the 3 cups flour, sugar, egg, active dry yeast, and milk mixture into a stand mixer bowl
4.
Use a dough hook and knead for 1 minute
5.
Add the salt and knead for a further 5 minutes. If too sticky to handle add a little more flour one spoonful at a time. See notes on tips for making the dough.
6.
Turn the dough out onto a lightly floured surface and knead until smooth and form into a ball.
7.
Lightly oil the bowl and return the dough to the bowl flipping it over so that the dough is oiled all over.
8.
Cover with plastic wrap and leave in a warm place for 1½ hours or until doubled in size.
9.
Roll out the dough on a lightly floured surface to a rectangle 20-inch (50cm) x 12-inch (30cm).
10.
Prepare the filling by mixing together all the filling ingredients until well combined.
11.
Spread with filling mixture evenly over the dough.
12.
Starting on the long side, roll the dough up into a log.
13.
Cut the log in half lengthwise.
14.
Place side by side and tightly braid the dough pieces. See notes on braiding tips. Pinch ends to seal.
15.
The log will seems too long to fit into the pan, Simply, cup your hands around the ends of the braided log and squish the log together to compress the twist and ensure it fits into the pan. Place dough into prepared pan.
16.
Cover with plastic wrap and leave in a warm place for 30-40 minutes or until risen. Preheat oven 350°F(180ºC).
17.
Beat extra egg with water and salt for the egg wash.
18.
When ready, brush the dough with the egg wash and bake for 30-40 minutes until browned and cooked through.
19.
Cool in the pan for 10 minutes before turning out onto a cool wire rack to cool.
Special Notes
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For the Filling, use your choice of firm, Grateable cheese. I used Gruyere, but Swiss, Colby, Cheddar would all be good choices.
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For the filling, instead of using melted Butter, I use 2 Tbs of the bacon drippings cooled
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Preparing the dough:When baking bread, the amount of flour required can vary. This is where touch becomes essential. The dough should be smooth, springy, and slightly tacky to the touch—not too sticky or too dry. Avoid adding all the flour at once so you can adjust as needed. If the dough feels too dry, you can always add a bit more milk or water.
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Shaping the dough:Proper braiding enhances both the appearance and taste of the bread. The melted butter/Bacon Fat in the filling to acts as a “glue,” helping hold the cheese filling in place during braiding. However, it’s still crucial to handle the dough carefully, lifting and overlapping the pieces with care. If the braided dough is longer than the pan, simply cup your hands around the ends and gently compress the log to make it fit into the pan.
