ghoti_mhic_uait: (Cheesy)
ghoti_mhic_uait ([personal profile] ghoti_mhic_uait) wrote2007-02-14 02:18 pm
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Cheesy bread

I made the cheesiest bread I've ever tasted. It is good. It is very good. The only thing is, next time I shall leave it longer to rise.

Now am making fruit and seed bread. I am leaving it longer to rise. I still anticipate it being good for cheese-on-toast, but it will probably turn out less red leicester coloured.
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gerald_duck: (cheese)

[personal profile] gerald_duck 2007-02-14 08:46 pm (UTC)(link)
Have you ever tried my cheesyloaf? If so, and you've found a way to make bread even cheesier, I'd very much like to know how!

Then again, I stopped when any more cheese would make the loaf implode. If the reason your bread isn't rising is that it's really a lump of cheese, that's cheating. :-p

[identity profile] ghoti.livejournal.com 2007-02-15 09:37 am (UTC)(link)
I have tried your cheesyloaf, and was aiming for something slightly less cheesy. I'm not quite sure how I managed to make bread cheesier; do you grate the cheese? Maybe that's it. The recipe said 'add cubes of cheese' without specifying how much, so I used what we had left (about half a small block of red leicester). It was rising OK< I was just tired, so I didn't let it rise for as long as I should have before baking; It's definitely bread, just bread that tastes almost entirely of red leicester.

Do you want more detailed instructions?
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