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Clover Fresh Milk and Cheese Bread

Clover Fresh milk and Cheese bread

Clover Fresh Milk and Cheese Bread
Recipe by: Tumi Mogoai

½ cup Clover Fresh milk, warmed to about 43C
1 tsp lemon juice
1/3 cup water, warmed to about 43C
2 ¼ tsp yeast
2 tbsp sugar
5 tbsp unsalted butter, melted + slightly cooled, a little extra to brush over
1 large egg, at room temperature
1 tsp salt
3/4 tsp garlic powder
3 cups flour
2 cups cheddar cheese

To prepare the dough, start by mixing your milk and lemon juice together and set aside for about 5 min. Then whisk the warm milk mixture, warm water, yeast, and sugar together in a bowl. Cover and allow to sit for 5 minutes.

Add the melted butter, egg, salt, garlic powder, and 1 cup flour. Mix a spatula (I prefer to use my hands for 30 seconds, then add the remaining flour. Mix until it well combined then transfer the dough to a floured surface. Begin to knead the dough until it starts to look smoother and less lumpy.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm place for about 1-2 hours or until double in size. While waiting, grease your loaf pan.

Shape the bread: Punch down the dough to release the air then place the dough on a lightly floured work surface and roll out with a floured rolling pin. Roll the dough out to the length of the loaf tin but about 3 times the width. Sprinkle cheese all over the top, leaving a cm border uncovered.

Roll the dough lengthwise into a log the length of the loaf tin ensuring that the seam is at the bottom. Using a serrated knife, 2cm from the top, cut down the centre of the dough creating two logs. Twist these over each other as though to create a braid.Transfer this braided dough into the loaf tin and leave to rise for another 30 min. Make sure to fill any gaps with any leftover cheese. During this time, preheat your oven to 180C.

Before baking the bread, brush the dough with melted butter and transfer to the oven to bake. Make sure the bread is in the centre of the oven. Bake for 40-55 min. Bread should sound hollow when you tap it. If the top browns too quickly, make a tent with foil and place on top to bake like this for the remainder of the baking time.

Remove from the oven and transfer to a wire rack to cool for about 10 min before removing the bread from the loaf tin.Bread can be served sliced with soups or your favourite savoury spread. Bread will keep for 2 days at room temperature or up to a week in the fridge. Bread can be enjoyed best when warmed up.

See other recipes from the show:

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