Cheese Bread

I really love cheese bread from the bakery and I was sure it would be easy to make at home.

More than ten years ago I had tried making cheese bread with the recipe which came with my bread maker and it was pretty disappointing. Because the bread maker requires you to add the cheese at some point while kneading, the cheese got too chopped up and incorporated - I preferred to see and taste the cheese in the centre.

Okay, this recipe is not a part two of the Trade Secrets post - while the recipe for cheese bread is really easy, it does require that you already know how to make bread or at least you know how to use a bread maker, as this bread could be made in the bread maker on the dough cycle. I have done this with other loaves with great success. It allows you to make a regular sized loaf in loaf pans, rather than the monster tall bread machine give-away loaves.

What I have done is to start bread dough in the bread maker, follow the regular instructions that come with the machine, then set to "dough" instead of the full "loaf" setting. When it is finished, treat as though it has just finished its first rise (although it is somewhat longer than it would have been by hand) and if you choose this way, you may proceed to those instructions when you take your dough out of the bread maker pan.

In this case, I used my KitchenAid and I used a modified version of the following recipes:
The KitchenAid Basic White Bread recipe - http://breadtopia.com/downloads/Basic_White_Bread.pdf
and
Robin Hood Canadian Cheddar Cheese Bread - http://robinhood.ca/recipe-details.aspx?rid=2789

My exact recipe I have listed below. For the most part, I used the KitchenAid recipe  and method but added 1/2 cup freshly grated Parmesan cheese, 1 beaten egg and 1 tsp Tabasco Sauce to the warm milk mixture. I proceeded in the first phase as the rest of the KitchenAid directions adding the cheese during the "shaping a loaf phase". The only other change I make is to use the larger 9 1/4 x 5 1/4 loaf pans. I had no trouble filling these babies up - the smaller ones  (8x4ish?) would have been far too small for this recipe.

After the first rise (which in this heat was 30mins but is usually more like45- 60), punch down dough. Divide in half. Roll out your dough into a 6x14" rectangle. Sprinkle with 3/4 cups of grated old or extra old (sharp) cheddar cheese. Roll up, jelly roll style,  at short end and pinch edge and ends closed. Set in greased loaf pan. Repeat for second loaf. Allow to rise until double (about 60mins).

Brush with your favourite wash - I use beaten egg and water. Sprinkle with 1/4 cup more grated cheese. Bake in preheated oven at 350 degrees for 25 mins. This works in my oven and pans, yours may prefer longer or hotter. You may wish to bake as you usually would. Bread is done when it is golden, sometimes has left sides of pan and/or sounds hollow when tapped on bottom.

RECIPE for CHEESE BREAD:

½ cup  milk

3  tablespoons sugar

2  teaspoons salt

3  tablespoons butter or margarine

1 beaten egg

1 tsp Tabasco Sauce

2   packages active dry yeast or 2 teaspoons Instant Yeast

1 ½  cup warm water (105F to 110F)

5-6  cup white unbleached flour

½ cup Parmesan Cheese

2 cups grated Old (sharp ) Cheddar Cheese - reserve ½  cup for tops of loaves

beaten egg and water for glaze

Directions:

   1. Combine milk, sugar, salt, and butter in small measuring cup. Microwave for 1 minute and then stir to dissolve sugar and incorporate; cool to lukewarm. 

   2. If using active dry yeast, dissolve yeast in warm water in warmed mixer bowl and let stand for 10 minutes.  If using Instant Yeast, just add it to the flour and mix it in before adding liquids. 

  3. Add beaten egg and Tabasco Sauce to lukewarm milk mixture. Add milk mixture to water in mixture bowl. Add 4 ½ cup flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2,  add remaining flour, ½ cup at a time (slowly so it doesn’t fly out of  bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

   4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.

   5. Punch dough down and divide in half. Shape each half into a loaf : roll out half the dough into a 6 x 14 rectangle and sprinkle with grated cheese. Roll up and pinch to seal. Place in a greased loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 

   6. Brush tops with beaten egg and water. Sprinkle with grated cheese and bake at 350 degrees F for 25 minutes. Remove from pans immediately and cool on wire racks.

Alternatively, you may wish to simply choose your favourite bread recipe and modify it by following these steps:
After the first rise, punch down dough. If you are making two loaves (5-6 cups of flour), divide in half. If not, skip that step. Roll out your dough into a 6x14" rectangle. Sprinkle with 3/4 cups of grated old or extra old (sharp) cheddar cheese. Roll up, jelly roll style,  at short end and pinch edge and ends closed. Set in greased loaf pan. Repeat if making second loaf. Allow to rise until double (about 60mins).

Brush with your favourite wash - I use beaten egg and water. Sprinkle with more grated cheese. Bake  as you do for your other loaves.

Raised Bed Gardening

We are trying raised bed gardening this year mainly because we have no sun in the backyard due to an oversized willow tree (and a small yard). A friend suggested using the front yard and although worried at first about what our neighbours would think, we gave it a try.

Let's just say, we are LOVING it!

Our only issues where related to inexperience with this type of gardening. They are:

1. overcrowding due to inadequate trellises  - we really didn't plan that part well
2. shading caused by faster growing plants getting big before climbing plants have a chance
3. organization of where plants are - too many trellis-needy plants in the same area
4. large / fast growing plants encroaching on slower growing plants

However, things are going really well so no real worries. We will get what we get. So far we have several zucchinis, pumpkins, butternut squash and a few melons. We have eaten all our radishes and a lot of our lettuce and no new plants germinated :( We tried to plant seeds in intervals so there would be an ongoing crop but we didn't have luck with that (perhaps too hot/cold?)

here you can see our zucchini (right) taking over the whole bed (poor carrots)

somewhat full view of what is going on (with a goofy child thrown in)
Lots of sunflowers, some beans and peppers 

lettuce, pumpkins, peas and tomatoes

herbs, red cabbage, butternut squash etc...

Can you see our tiny watermelon? (lower middle)

Trade Secrets - Part I

Okay, you know how it is. People think you are amazing, you can do something and you get oos and ahhs. But truthfully, the "thing" that is getting the attention is really some simple, quick and easy secret that part of you is reluctant to tell. The other part of you wants to share how easy it is so everyone can enjoy.

I have a few of these. Things we make that get rave reviews, compliments and a bit of hero-worship when all the while it is a cinch.

Here is part one of a series of easy little projects that I have been holding back in the sharing department. Some of what I have been making and sharing on this blog is relatively easy, but a bit time consuming. This series is different.

TRADE SECRET PART ONE - Homemade Iced Cap (first method)

If you live in Canada, like me, you have probably been to Tim Hortons - you may even go daily. If you are from the US, in the northern States, you may have a Tim Hortons as well. In Canada, Tim Hortons is an ICON, even more so than Starbucks in the US. (Note, if you are from Vancouver I well understand you may have a love affair with Starbucks which rivals both that of the US and Canadians for Tim Hortons).

Canadians LOVE coffee. I read somewhere that per capita, we drink more coffee than any place in the world. Probably has something to do with Tim Hortons, our weather and availability of good quality coffees since coffee was imported.  However, a new rival has taken over - the Iced Cap. I know people who are drinking several of these a day during the warmer months. Scary actually.

If you are not familiar with the Iced Cap, it is an "iced cappuccino" made with shaved ice - like a slushy. I want to be clear here, there is no real espresso in this baby. It is made with a coffee "syrup", milk or cream and shaved ice. There are newer options, such as flavouring, whipped topping etc.  I admit to liking these myself. So much so, that I decided to try to make these at home.

Why make homemade iced caps? For a number of reasons:

1. cheaper -  an iced cap isn't expensive, but a small is over $2 each and they can really add up
2. faster - I don't even need to go out
3. made with less fat and sugar - less calories
4. saves plastic - they won't even make an Ice Cap in your cup - they will tell you then can't or make it in a plastic cup, pour it into your reusable cup and throw the disposable one away (either in front of you or where you can't see - this has happened to me several times)
5. you know what is actually in it
6. you can eveb make it Fair Trade if you wish to

Delicious Homemade Chocolate Iced Cap - in less than 5 mins!

A while ago we bought ourselves the groovy reusable cups (above), but we have been making homemade iced caps for several years in whatever was available. The only tool you absolutely need is a blender - we have an old-ish one that does a really great job of crushing / shaving ice and has a metal attachment. Don't worry though, the glass containers work fine as well.  The following is instructions which will make one HUGE iced cap or two small ones. Adjust to your glass size as you get used to making these.

Recipe for two:

• Ice cubes
• 2 rounded tsp of cocoa
• 2 rounded tsp of instant coffee
• 2-6 rounded tsp of sugar
• 1- 2 cups of milk (depends on how thick you like it  - I used about 1 1/2 cups here)

If you prefer not adding chocolate - feel free to leave it out! 

I use instant coffee for this version, unsweetened cocoa, white sugar and 1% milk. You can also use cream, chocolate milk (instead of milk and cocoa - but my way is cheaper and more chocolaty) etc. In another version, I will show using real espresso. This version is still yummy, cheap and fast.

 I start with about an ice cube tray's worth of ice. We have an ice maker now on our fridge, but we used to keep a couple of extra ice cube trays just for making iced caps. Here I have used about 14 ice cubes. One thing I have learned is if you try to do too much at once, it will not work.

                                                  I pulse for one second intervals - 5-10 times. 

 This is what you will get - some crushing, with some large chunks still present. Then I turn to low speed for about 10 seconds.

   Each machine will be different, but in mine, the ice is completely crushed / shaved like snow at this point. You may need to blend a little longer  - just wait for the "quiet" as the ice becomes blended. You can pretty much hear when it is ready because the chunks of ice are a little on the loud side. When they are gone, it is quieter and ready for the next step. 

Now I scrap down the sides (usually with a spatula but it was in the dishwasher so I used a spoon)

  

 This is when I add the cocoa, instant coffee, sugar and milk. Do this to your own taste. I like mine a little on the bitter side so I don't like a lot of sugar. You absolutely do NOT need to dissolve the instant coffee and sugar in boiling water or anything. I will just mix in perfectly.

Blend for about 10 seconds for this.

 

Blend for another 10 seconds and it is done

      

Pour into whatever groovy cups you have available and voila!

  I am revising my original post to add that after drinking my own version for so long, when I have been out driving somewhere, got hot and went to Tim Horton's, I was pretty disappointed. Our homemade iced caps taste a lot richer and more coffee-like than Timmies which I also found to be too sweet.  Because you are able to customize these to your liking, you can easily make them sweeter and milder or however you wish. Add vanilla, spices - whatever strikes our fancy!

 In a subsequent post I will show another version using espresso via the following: