Soft, milky, and cheesy in one bread? Sign me up for it!
For the Dough:
480 grams (4 cups) all purpose flour
110 grams (1/2 cup) sugar
35 grams (1/4 cup) powdered milk
2 1/4 teaspoons instant yeast
1 teaspoon salt
240 ml (1 cup) milk
1 egg, large
57 grams (1/4 cup) butter, softened
For the Cheese Topping:
226 grams (2 cups) cheddar cheese, grated finely
60 grams (1/2 cup) all purpose flour
170 grams (1 1/2 cups) icing sugar
140 grams (1 cup) powdered milk
57 grams (1/4 cup) butter, melted and cooled
- Combine the milk and the eggs in a bowl.
- Mix in the flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes (just enough for the dough to come together) add the butter in batches.
- Knead until the dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
- Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
- To prepare the topping: In a bowl, mix the cheese, flour, icing sugar, and powdered milk thoroughly. Gradually add the melted butter while mixing, until no lumps form. Set aside
- Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in the topping. Place each ball onto a baking sheet.
- Cover the dough balls and rest for 1 hour or until the they double in size.
- Preheat the oven to 350F/180C. Bake the bread for 10 -12 minutes or until light golden brown.
- I cut the butter into pats, since it makes it faster to soften to room temperature and easier to add to the dough.
- I found it easier to use chilled cheese for the toppings, especially if the weather is hot. Additionally, I chill the topping while waiting for the dough to rise.
- To avoid lumps in the topping, I very briefly ran it through a blender before putting it in the fridge. This makes it easier for the topping to cling to the bread instead of dropping off in clumps.