Easy Bread with a Cheesy Twist

1. Activate the Yeast:

• • Warm the Milk: In a small saucepan or microwave-safe bowl, gently warm 400 ml of milk until it reaches a temperature between 37°C to 40°C (98°F to 104°F). The milk should be warm to the touch but not hot, as excessive heat can kill the yeast.
    • Tip: Use a thermometer for accuracy, or test with your finger—if it feels warm but not uncomfortable, it’s just right.

• Combine Ingredients: In a warm, medium-sized bowl, combine the warm milk, 15 grams of sugar, and 10 grams of dry yeast. Stir the mixture gently to dissolve the sugar and yeast completely.
  • Tip: The sugar helps to “wake up” the yeast, speeding up the activation process.
• Let it Sit: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm place for about 10 minutes. The mixture should become foamy and bubbly, indicating that the yeast is active and ready to use.
  • • Tip: If the mixture does not foam up, the yeast may be expired or the milk too hot or cold—consider starting over to ensure the best results.
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2. Prepare the Dough:

• • Sift the Flour: In a large mixing bowl, sift 480 grams of wheat flour to remove any lumps and ensure a smooth, even texture in the dough.
    • Tip: Sifting also helps to incorporate air into the flour, which contributes to a lighter bread.

• Add Salt: Whisk 8 grams of salt into the sifted flour to distribute it evenly. The salt not only enhances the flavor but also helps to strengthen the gluten network.
  • Tip: Make sure to mix the salt thoroughly with the flour before adding the yeast mixture, as direct contact with yeast can inhibit its activity.
• Combine with Yeast Mixture: Gradually add the activated yeast mixture to the flour mixture, stirring continuously with a wooden spoon or spatula. As you mix, a shaggy dough will start to form.
  • • Tip: Pour the yeast mixture slowly to avoid lumps and ensure an even consistency.
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3. Knead the Dough:

• • Add Olive Oil: Pour 20 grams of olive oil into the dough and begin kneading. Knead the dough for about 3-4 minutes, until it becomes smooth, elastic, and slightly tacky to the touch.
    • Tip: You can knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook attachment. If kneading by hand, fold the dough over itself and push it away with the heel of your hand, then rotate and repeat.

• Check the Dough: The dough should be smooth, elastic, and just a bit sticky, but not so much that it clings to your fingers. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

4. First Rise:

• • Grease the Bowl: Lightly grease a large bowl with vegetable oil. Place the dough in the greased bowl, turning it to coat the surface with oil. This prevents the dough from drying out during the rise.
    • Tip: The oil also helps to create a soft crust on the finished bread.

• Cover and Let Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 30 minutes, or until it has doubled in size.
  • Tip: To create a warm environment for rising, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.

5. Shape the Bread:

• • Punch Down the Dough: After the dough has risen, gently punch it down to release the accumulated air. This helps to create a finer crumb in the finished bread.
    • • Tip: Be gentle when punching down the dough—just a few presses will do.
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  • Divide the Dough: Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 4 equal parts. Shape each part into a smooth ball by tucking the edges under and rolling it gently between your hands.
    • Tip: If you prefer smaller rolls, you can divide the dough into more portions—6 to 8 smaller rolls are also a great option.

6. Add the Cheese:

• Roll Out the Dough: Take each dough ball and roll it out into a circle or oval shape, about 1/4-inch thick. Ensure that the dough is evenly rolled to avoid thin spots that could tear.
  • Tip: Dust your rolling pin and surface with a little flour if the dough is sticking.
• Place the Cheese: In the center of each rolled-out dough circle, place 50 grams of your chosen cheese—either mozzarella or cheddar. The cheese will melt during baking, creating a deliciously gooey center.
  • • Tip: You can also add a sprinkle of herbs, like oregano or basil, for added flavor.
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7. Second Rise:

• • Shape and Place on Baking Sheet: Fold the dough over the cheese, sealing the edges tightly to prevent any cheese from leaking out during baking. Gently flatten the dough balls slightly and place them on a baking sheet lined with greased baking paper.
    • Tip: For an extra decorative touch, you can score the tops of the dough balls with a sharp knife in a crisscross pattern.

• Cover and Let Rise Again: Cover the prepared dough with a kitchen towel and let it rise for another 20 minutes. This final rise will allow the dough to puff up slightly, resulting in a lighter texture.
  • Tip: If your kitchen is cold, place the baking sheet near a warm spot, like the back of the stove or in a slightly warmed oven.

8. Egg Wash:

• Prepare the Egg Wash: In a small bowl, beat 1 egg yolk with a teaspoon of water until smooth. This egg wash will give the bread a beautiful, shiny finish.
  • Tip: For a more golden color, add a pinch of sugar to the egg wash.