Charcoal bread loaf with cheese


I love BLACK which is always my favourite colour. Better still, using edible charcoal with detoxification benefits in the nice! 


Recipe  (adapted from  Carol 100道无添加纯天然手感面包 pg 180)

makes one 20cm x 10cm x 10cm loaf tin

A . Bread flour 230g   Wheat flour  50g   Charcoal powder 1.5T  Instant dry yeast 1/2t castor sugar 15g  salt 1/2 t  olive oil  20g  milk 230 ml  cheddar cheese 50g

B. egg (for brushing)

In a large mixing bowl, add all ingredients in Set A and mix well till it comes together to form a soft dough. Reserve the milk 30ml. Add in bit by bit and knead till combined.

Place the dough in a bowl, cover with plastic wrap and let proof for at least 60 minutes. or until the size double.

Punch out the air in the proofed dough. Roll out into 20cm x 30cm long.

Put the cheddar cheese (cut into smaller pieces) on top and roll like a swiss roll.

Place in to loaf tin and proof till it fills 90% of the tin.

Preheat the oven to 170°C. Brush the surface with egg wash.

Bake in the oven for 40minutes and remove from tin immediately after the bread is done.


Note: The recipe (chinese)  is also found in Carol老师’s blog)


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