This is my favorite white bread dough, I use a Kitchen Aid mixer with the bread making attachment, but you can make it by hand. Make sure the mixer bowl is warmed up before you start. Making bread is all about keeping the right temperature in check, 80 to 90 degrees Fahrenheit, 84 if you want to be perfect! Let it get too hot or too cold and you’ll kill the yeast and end up with a flat bread…
Bread dough: (makes 2 loaves)
– 1/2 cup (120ml) low fat milk
– 3 tablespoons (45ml) sugar
– 2 teaspoons (10ml) of salt
– 3 tablespoons (45ml) of butter
– 2 packages of active dry yeast
– 1 1/2 cups (355ml) warm water (105-115 Fahrenheit) (40-46 Celsius)
– 5-6 cups of flour
Loaf one: – 2 cups of shredded cheddar, 5 slices of bacon cooked and chopped, a handful of cut green onions and parsley
Loaf two: – 2 cups of shredded Mexican Cheese (queso fresco), 4 cloves of chopped garlic, paprika
Place milk, sugar, salt and butter in a saucepan and, in low heat, mix until the sugar dissolves. Cool to lukewarm.
Warm mixer bowl under sink hot water, then dissolve yeast in water for about 5 minutes. Add lukewarm milk mixture. Add flour slowly until dough is not sticking to sides of the bowl anymore. You want the dough to be smooth and elastic.
Place dough in a greased bowl, turning to grease top. Let rise in warm place, free from draft, for about one hour.
I have this amazing bread rising box that my father in law built me, it works wonders!
When your bread is puffy and filled with air it’s time to bake!
First you want to punch it down and pop all those air bubbles, so they can form again in the oven later on.
Now it’s when the fun starts in my opinion! Divide the dough in half, we are making 2 different ones.
Stretch one of them in a big rectangle over your counter, or preferably a wooden cutting board, you don’t want the bread dough temperature to suddenly change, it will deflate the dough.
Now spread the filling over, and start rolling it from the long sides, keeping the filling on the inside.
When you get close to the end bring the dough edges together and pinch them close.
Make a wavy worm with the bread, and place it in a buttered bread pan. Use your fingers to push the dough in, stabbing it many times so it looks like mine in the picture below. That will help the cheese and fillings blend together with the dough once it cooks.
Do the same with the other loaf.
Bake them for 20 minutes at 350 Fahrenheit, then lower the temperature to 325 and finish cooking for another 25 minutes. Keep a close eye on the last 10 minutes, make sure your bread has browned on the bottom before you’re sure it’s done. The worst thing is going through all this work and undercooking it. Another way to check is to stick a wooden toothpick in, if it comes out clear it’s done!
Wait about five minutes to take them out of the trays, then place it on a wire rack to cool down and serve!