Cheese bread
The smell of this cheesy and lightly baked bread is delicious. Cut it into large pieces and serve with herring or soup.
Ingredients
|
Yeast
|
50 g |
|---|---|
|
Water (37°C)
|
500 ml |
|
Butter and rapeseed oil
|
50 ml |
|
Quark
|
250 g |
|
Salt
|
1 tbsp |
|
Dill seeds
|
20 g |
|
Graham flour
|
300 g |
|
Spelt flour
|
540 g |
|
Medium-aged cheese
|
200 g |
|
Fresh dill
|
Instructions
Cheese bread
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Do you refrigerate cheesy bread?
Other recipes
A fluffy, cheesy comfort food
Who doesn’t love the near blissful combination of freshly baked bread and melted pockets of stringy cheese? This recipe will be your go to side for everything from hearty soups and charcuterie plates to barbecue buffets and breakfast feasts.
The perfect starter and soup accompaniment
There are few (if any) occasions where this loaf will not fit right in. Set the scene for your dinner party by serving it either as a standalone starter or part of an elegant charcuterie board. Soup is also an obvious pairing, especially tomato and minestrone varieties that will, quite literally, make those cheesy notes sing.
Other variations – garlic and herbs
While this recipe lends itself to almost any variation, few will outshine the good old garlic and herb combo. The extra ingredients can either be worked into the dough or melted into a few tablespoons of salted butter and brushed onto the dough before baking.
How to use up leftovers
This recipe can easily be transformed into crunchy croutons that work especially well as a topping for salads, soups, and even scrambled eggs. Simply cut the leftovers into crouton-sized blocks (approx. 2 cm), drizzle with olive oil, sprinkle with spices (optional) and bake at 190°C until golden (about 15-20 minutes), turning once when you reach the halfway mark.
