Smokey Cheese and Onion Bread Complete


Units %
Part 1
NCP Smokey Cheese and Onion Complete Mix 5000g 0
NCP Yeast Wet 150g 0
Water 2750g 0
Part 1 total 0
Grated Cheese 718g 0
Onions 359g 0
Topping total 0

Working Method

  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
  3. Bulk fermentation : Allow the dough to rest covered for ± 20 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
  4. Scale off, mould round and rest for ± 5 minutes. Mould into small bread shapes.
  5. Decorate with ±35g onion and 35g cheese. Soak onion in oil beforehand.
  6. Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
  7. Bake at 220° C with lots of steam ± 25 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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