Not in the ‘ooh-missus’ or slightly tedious humour fashion, but with actual cheese in it! Yummy!
Made a parmesan-enhanced milk loaf today, which seems to have turned out ok. Looks just like a normal milk loaf I make using the bread tin, but smells and tastes cheesy, rather than sweet like milk loaf often does. Similar crumb and crust though, not surprisingly.
FYI, I used 60g of freshly grated parmesan, mixed into the flour before any liquids went in, and halved the amount of salt, since the cheese itself is already salty.
I also chucked in a bit of ‘old’ natural yeast starter, for no other reason than I just didn’t want to waste it when refreshing the stash of natural yeast, and I thought maybe it would work with the strong cheese in this loaf.
So, ingredients are:
82g 100% hydration starter
300ml room temp milk
1 tsp Active Dried Yeast, rehydrated using some of the milk heated to hand-hot temp
1 tsp fine salt
300g strong white flour
160g plain flour
2 tbsp olive oil
60g finely grated parmesan