How to Prepare Any-night-of-the-week No Yeast Whole Wheat Bread with Cheese
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Homemade No Yeast Whole Wheat Bread with Cheese. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from No Yeast Whole Wheat Bread with Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No Yeast Whole Wheat Bread with Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No Yeast Whole Wheat Bread with Cheese is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook No Yeast Whole Wheat Bread with Cheese using 12 ingredients and 8 steps. Here is how you cook that.
Whole wheat bread with cheese that is made without yeast, no eggs, no oil, no mixer. Very Easy Quick Bread, this simple bread recipe is moist and so delicious. I recommend slicing it thinly and spreading butter.
Ingredients and spices that need to be Prepare to make No Yeast Whole Wheat Bread with Cheese:
- 250 g (8.8 oz) whole wheat flour
- 125 g (4.4 oz) bread flour
- 125 g (4.4 oz) cake flour
- 5 g (1 tsp) salt
- 4 g (4/5 tsp) baking soda
- 120 g (4.2 oz) processed cheese, diced
- 370 g (13 oz) milk, room temperature
- 30 g (2 Tbsp) lemon juice
- ※125g of bread flour and 125g of cake flour can be replaced with 250g of all-purpose flour
- Baking temperature and time
- 190 ℃ / 374 F for 45-50 minutes
- Preheating; 220℃ / 428 F
Instructions to make No Yeast Whole Wheat Bread with Cheese
- My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/n4mbktWxLMU
- Add lemon juice to milk (room temperature) and stir lightly. Let it sit for 15 minutes. It will thicken a little and become yogurt-like. Preheat an oven to 220℃ / 428 F.
Dice cheese into cubes.
- Put dry ingredients (whole wheat flour, bread flour, cake flour, and baking soda) in a large bowl and stir well with a whisk. Add salt and stir.
- Pour 3/4 of the milk over and use a spatula to fold roughly. Pour the remaining water over dry places, and fold it roughly.
- Take it out on your work surface, press it to flatten, and spread the diced cheese over it. Fold the dough and sandwich the cheese, and knead lightly to mix the cheese. Knead it until you don’t see almost any flour left or it comes together. Please don't knead too much.
- Lightly flour it (whole wheat flour), and shape it into a ball. Place on a baking sheet lined with parchment paper.
Use a knife to score it deep in an "X" shape. Score it until just before cutting. The scoring is to help heat get into the center of the dough while it bakes.
- Lower the oven to 190℃ / 374 F and bake for 45-50 minutes until the center rises well and golden brown.
Transfer it to a rack and cool well.
I recommend slicing it thinly and spreading butter.
- The inside of freshly baked is still too soft, so let it cool down and then eat it while it's slightly warm.
Wrap it with plastic wrap to prevent drying after it has cooled completely.
It's better to cover it with plastic wrap and warm it up a little in a microwave if you eat it the next day.
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