Cheesy Bread Problem

**scaevola** · 05-25-2011, 11:59 AM

I'm a big baker and cook, I love making stuff from scratch.

I'm having a problem with my cheesy bread at the moment. When I make it, I do the required raising and roll it out flat. Then I sprinkle shredded cheese (mozzarella or cheddar, or both) on that and roll it up to fit in my bread pan. Comes out absolutely beautiful. But it stays all doughy in the center!

If I bake it at a lower temperature for longer will this fix it? I modified my pizza recipe as I had the same type of problem. The bread is perfect, light, airy and so much better than my mother's bread machine bread.

**BobS** · 05-26-2011, 05:42 PM

I have never tried a cheese bread, but since I have started baking bread on my Big Green Egg (ceramic grill) I rely a lot on internal temperature versus temp and time of the cook. I cannot believe it would be doughy if you let the center come up to 200 F.

I love the Thermapen, because it is FAST and accurate. Three second readings and 0.1 F resolution.

It is not cheap, but it is worth it!

http://www.thermoworks.com/products/...thermapen.html

**Ecl** · 05-26-2011, 06:28 PM

Baking longer at a lower temp might work, as might slightly reducing the amount of water in the recipe. It's hard to tell without seeing the recipe.

I've solved this exact problem by baking the bread on a pizza stone. I flatten out the loaf slightly, plop it on the stone, score the top and go for it. Parchment paper and a cookie sheet would also work, if you don't have a stone.

**bassopotamus** · 05-26-2011, 09:22 PM

I think the most important tool for baking bread is an instant read digital probe thermometer. That takes all the guesswork out of doneness.

**Indigo3** · 05-27-2011, 03:30 AM

Ah you mean your trying to make a cheesy bread in the Swiss roll style?

I think the chances are that it will remain doughy without overcooking because the flattened dough of the roll doesn't really get a chance to rise and therefore cook through.

I'd either...

Slice the dough roll up before 2nd prove and try cooking the slices flat.

Instead of rolling the dough up cook the bread flat on a baking sheet focaccia/pizza style

Just add/fold cheese in gently before 2nd prove and bake like a standard loaf without making a swiss roll.

**Deltaboy** · 05-27-2011, 10:41 AM

All the Cheese bread I saw made at the Hospital Bake shop we sprinkled the cheese on after buttering the top the last 10 minutes of baking.

**scaevola** · 05-27-2011, 10:44 AM

Originally Posted by Deltaboy

All the Cheese bread I saw made at the Hospital Bake shop we sprinkled the cheese on after buttering the top the last 10 minutes of baking.

There are many reasons I don't eat in hospitals and university dining halls. That is one.

**scaevola** · 05-27-2011, 10:49 AM

Originally Posted by Ecl

Baking longer at a lower temp might work, as might slightly reducing the amount of water in the recipe. It's hard to tell without seeing the recipe.

I've solved this exact problem by baking the bread on a pizza stone. I flatten out the loaf slightly, plop it on the stone, score the top and go for it. Parchment paper and a cookie sheet would also work, if you don't have a stone.

Originally Posted by bassopotamus

I think the most important tool for baking bread is an instant read digital probe thermometer. That takes all the guesswork out of doneness.

ECL: I have no pizza stone and have better things to buy. I actually prefer making pizza on a cookie sheet. But I like the idea of scoring the top. I'm planning on trying it at a lower temperature for a longer time and letting it cook until I say it's done. (My ex-boyfriend wold fret over it and me...)

BASS: I have a meat thermometer that the ladies on the cooking forum I'm now on said will work perfectly. My baking thermometer doesn't go deep enough as it's only the very center that's not done.