If you know me, you know that I don't bake. I love cooking, but baking is waaaay beyond me! I don't like it, I'm not good at it, and every time I try to do it, I mess it up somehow! But I felt inspired today and I decided to bake bread!
Here is where I found the original recipe: Seasons & Suppers: Soft Cheese Bread 2 Ways
The only other time I ever made dough, it turned out hard as a rock, and the bread was even worse!! It was like biting into a bone! But the dough for this bread turned out great! Soft, smooth, not sticky - just like the recipe said! The recipe makes two loafs: cheddar & herb and Parmesan garlic & herb.
I was afraid of the shaping part, it looked super advanced! But surprisingly, I did it!
First you lay out the filling on top of the rolled dough.
After rolling it up jelly roll style, you slice the log length-wise, leaving the top half inch or so not sliced. Then you wrap the loose ends around each other and then pinch together the ends. It ends up looking like this:
It was kind of hard getting into the loaf pan, but I did it! I got so excited because everything was going so swimmingly! I followed the recipe just like it says and when the magical hour arrived, voilà!!
They turned out so pretty!! And they smelled INCREDIBLE!! I was jumping up and down for joy because it's the first loaf of bread I ever made and it turned out perfect!
But then...
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Grease your pans thoroughly, ladies and gentlemen!!!
Oh well! Maybe next time!
Here is where I found the original recipe: Seasons & Suppers: Soft Cheese Bread 2 Ways
The only other time I ever made dough, it turned out hard as a rock, and the bread was even worse!! It was like biting into a bone! But the dough for this bread turned out great! Soft, smooth, not sticky - just like the recipe said! The recipe makes two loafs: cheddar & herb and Parmesan garlic & herb.
I was afraid of the shaping part, it looked super advanced! But surprisingly, I did it!
First you lay out the filling on top of the rolled dough.
This one is the cheddar & herb one:
Here's the Parm garlic & herb one (before adding the cheese):
After rolling it up jelly roll style, you slice the log length-wise, leaving the top half inch or so not sliced. Then you wrap the loose ends around each other and then pinch together the ends. It ends up looking like this:
And here they are in the loaf pans!
It was kind of hard getting into the loaf pan, but I did it! I got so excited because everything was going so swimmingly! I followed the recipe just like it says and when the magical hour arrived, voilà!!
They turned out so pretty!! And they smelled INCREDIBLE!! I was jumping up and down for joy because it's the first loaf of bread I ever made and it turned out perfect!
But then...
DISASTER STRUCK!!!!
The Kim Lee baking curse lives!!!
Grease your pans thoroughly, ladies and gentlemen!!!
Oh well! Maybe next time!
Boo, do not be discourage! They look absolutely amazing and yummy. I have also thrown away quite a few rocks in my earlier baking days. Goong Goong used to tease me by saying that he could throw my bread over the harbor to Hong Kong side ( we live on Kowloon side) and it would still be intact. Next time spray the pans with Pam and they will come right out. I am so very proud of you. I just know you will be a great baker one day. Just keep practicing and there will be people who will eat the end product gladly. Anyway it is healthier to bake your own bread without the preservatives.
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