起司免揉麵包 No-Knead Cheese Bread

I made this cheese bread with a 3-day-old plain dough. It's the dough left from last bread. The flavor and texture do become better when the dough is more aged. I'm going to try a much more aged dough very soon. Perhaps even try if my boy like sourdough. (I like it, but my husband is not a fan.)

這顆起司麵包是用冷藏三天的麵團做的，也就是上次做這顆免揉麵包時剩下的。麵團低溫發酵得比較久，麵包的風味和口感的確變得更好。接下來我就要來試試看放更久的麵團啦，說不定放到變酸麵包，試試看兒子會不會喜歡（我還挺喜歡，但先生不愛。）

A 3-day-old dough. | 冷藏三天的麵團

Maybe I should use high melting point cheese to keep those cheese cubes in shape. But it doesn't matter when the cheese melts and leaves holes in the crumb. Just make sure a baking sheet is put under the dough to prevent the cheese from dripping onto the bottom of the oven.

或許應該要找高熔點起司來用，烤的時候起司才不會熔化；不過讓起司在烘烤的時候熔化、留下大大小小的洞也不錯，只要確認有放張烤盤避免起司流到烤箱底部就好。

Love the flavor and the crumb! | 超喜歡這種味道和口感！

No-Knead Cheese Bread

Ingredients:

• The Master Recipe dough from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François, about 1 pound.
• Colby-Jack cheese, cut into 1/2-1 inch cubes, about 50 g

Directions:

1. After taking the dough out of its container and shaping it into a ball, flatten it with hands to about 1/2 inch thick.
2. Spread cheese cubes onto the dough. Roll up and shape into a ball.
3. Let the dough rest for 60-90 mins.
4. Preheat the oven to 450F. Dust and slash the dough. Slide the dough into oven, give it several sprays of water. Quickly close the oven door and wait for 30 secs. Open and spray several times again. Repeat 2 times.
5. Bake for 30-35 mins. Let it cool for 2 hrs.

起司免揉麵包

材料：

• 免揉麵包麵團一份，約 450克
• Colby-Jack 起司，或是切達起司等個人喜歡的起司，切成約半吋大小的小丁，共約 50 克

做法：

1. 將麵團由保鮮盒中刮出、整形成圓球狀之後，用手輕輕推壓扁平，約半吋的厚度。
2. 將起司丁鋪在麵團上，麵團捲起再次整成球形。
3. 麵團靜置 60-90分鐘。
4. 烤箱預熱 450F/230C。麵團表面撒些麵粉、用刀劃線，放入烤箱。在麵團表面噴幾下水，迅速關上烤箱門將蒸汽關在裡面，30秒後再次噴水、關上烤箱門，共重複二次。
5. 烘烤 30-35分鐘，出爐放涼 2小時。

**Also check this: No-Knead Pumpkin Seeds Cheese Bread

**延伸閱讀：南瓜子起司免揉麵包

Pin It