Recipe: Earthquake bread

July 31, 2018

Earthquake Bread

I love a good recipe, but even better when it has a fun name! (Of course, one can rename recipes anything they want to but … sometimes it is the fun name that catches your eye, right?)  This is a great recipe for a couple of reasons: first, it is super easy (in a mixer) and quick because it needs to proofs (raise) once.  Second, because it involves cheese which my family loves, and you can make it with whatever cheese you have on hand.  And lastly, it makes 2 loaves so you can make one to eat today and freeze the second for a tasty treat later in the week. (tip: I slice mine before freezing so then when I want just one or two slices, I can get that out without thawing the whole loaf.)

Please note: I made this using my scale; I am providing the measurements for you but know that I did not use them so they are as accurate as I can figure.  Please buy yourself a scale for baking.  It really is so much more accurate!

 

Original recipe found on iamafoodblog.com
Yield: 2 loaves

Ingredients:

6 grams rapid rise yeast (2 14 tsps)
240 grams whole milk, warm (1 cup + 1 T)
520 grams flour (I did 2 cups white wheat, 2 ½ cups all-purpose)
60 grams sugar (1/3 cup)
8 grams salt (2 tsp)
2 large egg
60 grams unsalted butter, at room temp (2 oz, 4 T)
200 grams shredded cheddar, plus extra for the top (1 ¾ cup)

Crushed chili flakes, optional, but really tasty
1 egg, lightly beaten with 1 tablespoon of water

Directions:

1. In a liquid measuring cup, sprinkle the yeast over the warm milk.  Let it get all frothy and bubbly.  Line 2 8 x 4 inch loaf pans with aluminum foil or parchment and grease the lined pans lightly. 

2. In the bowl of your stand mixer, combine the flours, sugar and salt.

3.  Add the egg to the yeast mixture, then add to the dry ingredients. Use the a dough hook to combine and then knead until the dough pulls away cleanly from the sides.

4. Add the room temperature butter and continue to knead, about 10 minutes.  Really, let it go for a good long while to really develop the gluten.

5. Transfer the dough to a lightly floured work surface and divide into six equal portions. Shape them into balls, then use a rolling pin and roll each ball into a long oval.

8. Sprinkle the cheddar evenly on the ovals, sprinkle lightly with crushed chili flakes if you are using, and then roll up like a jelly roll. Place the rolls in a row in your prepared pan.  You want the seam-side down, and the jelly roll ends towards the walls (so each roll is kind of perpendicular to the pan; looks weird, I know, but the rolls will increase a good bit in size and they will fill the pan.  Promise). 

9. Cover the pans loosely with plastic wrap and let proof in warm place until doubled, up to 2 hours.

10. Preheat the oven to 350°F when the dough seems to be proofed enough.  (A good way to tell is to lightly poke the side of the dough; if it bounces back, it needs more time.  If it stays indented then you’re good to go.  Don’t poke it hard or you’ll deflate your lovely loaf and be back at the starting gate.)

11. Brush with egg wash and scatter on extra cheese, as much as desired.

12. Bake for 30 - 40 minutes, tenting with foil if the top browns to quickly. Remove from oven, let cool for 10 minutes, then remove from the pan and let cool completely on a wire rack. Enjoy!

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