Don’t be scared! This bakes up to a flavorful bread that will make a great ham sandwich, croque monsieur, or Monte Cristo. It is also good buttered to accompany soup.
Combine 1/4 cup warm water, yeast, and honey in work bowl of a stand mixer, stirring to dissolve honey. Let stand until yeast forms a creamy layer, about 10 minutes. Beat milk, chile-garlic sauce, and 1/4 cup warm water into yeast mixture; mix in egg.
Beat white whole wheat flour into liquid ingredients on low speed until flour is moistened; let stand 10 minutes for flour to absorb moisture. Add salt, Cheddar cheese, and 2 cups bread flour to bowl and mix until thoroughly incorporated. Continue to beat remaining bread flour into dough, 1 tablespoon at a time, until the dough forms a ball and separates from the side of the mixing bowl. Add Set the mixer to medium-low speed and knead for 10 minutes. Dough should be slightly sticky.
Shape dough into a ball and place into an oiled bowl; turn dough ball around in the bowl to coat dough lightly with oil. Cover with a cloth and set into a warm place to rise until doubled, 1 hour to 1 hour and 15 minutes.
Gently punch down dough to break bubbles and pat out on a floured work surface to a 9x12-inch rectangle. Roll dough tightly in a spiral, starting at a 9-inch edge; pinch seams together to form a log. Place dough into a 5x9-inch loaf pan with seam side down and tuck ends of dough underneath neatly. Cover with a cloth and let rise until dough top clears the sides of the pan, 30 to 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread in the preheated oven until the loaf sounds hollow when tapped and the crust is golden brown, about 30 minutes. Spread top of hot loaf with butter to make a soft crust; let cool in the pan.
Per Serving: 184 calories; protein 7g; carbohydrates 30.5g; fat 3.8g; cholesterol 21.9mg; sodium 355.1mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.