材料：
白脱牛奶1/2杯（120毫升）、清水1/3杯（80毫升）、酵母1/4茶匙、糖2汤匙、无盐牛油5汤匙 （室内溶解）、A蛋1粒（室温）、蒜粉3/4茶匙、面包粉3杯（390克）、cheddar 芝士2杯（250克）
顶料：
无盐牛油2汤匙（溶解）、洋芫荽2茶匙、蒜粉1/4茶匙
做法：
1。面团做法：将白脱牛奶、温水、酵母和糖混合，用拌打器打成软面团，休面5分钟。
2。假如牛油、蛋、蒜粉和1杯粉，用低速拌打 混合，再加入剩余的粉，拌打2分钟。
3。揉团：拌打2分钟成滑面团。
4。将烤盆涂抹油，放入面团，用保鲜膜包好。休面1-2小时，让它发成双倍大。
5。将面包盆（9x 5寸）涂油备用。
6。挤压面团放气，用杆面棍将面团杆平成15寸长，使用锋利的刀，将原木纵向切成两半。 锯齿刀效果最好。 纵横交错的一半，切面朝下，在另一半的顶部 – 形成一个 X。将两者紧紧扭在一起。 尽可能捏住外边缘以密封。 如果你有剩下的奶酪，切几个小方块，塞进面团里，将面r团 放入准备好的面包盘中，用铝箔、保鲜膜或干净的厨房毛巾盖住。 7。让有盖的面包静置 30 分钟。 在此期间它会略有上升。
8。将烤箱架调整到较低的第三个位置。 将烤盘放在较低的架子上，以接住可能滴落的奶酪或黄油。 将烤箱预热至 350°F (177°C)。
9。顶料做法：将融化的牛油、香草和大蒜粉搅拌在一起， 撒在面团上。
10。烘烤至金黄色，轻轻敲击，面包的顶部听起来是空心的，大约 45-55 分钟。 如果你发现面包的顶部在烘烤时褐变得太快，用铝箔帐篷。 从烤箱中取出面包并放在金属架上。 在平底锅中冷却 10 分钟，然后从平底锅中取出并在金属架上冷却面包。
11。切片享用。 面包可在室温下存放 2 天或在冰箱中最多存放 1 周。 剩下的切片在微波炉中加热 10 秒后味道鲜美。
Ingredients
- 1/2 cup (120ml) buttermilk, warmed to about 110°F
- 1/3 cup (80ml) water, warmed to about 110°F
- 2 and 1/4 teaspoons Yeast
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (72g) unsalted butter, melted + slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 3 cups (390g) bread flour (spoon & leveled)*
- 2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
Topping
- 2 Tablespoons (30g) unsalted butter, melted
- 2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)*
- 1/4 teaspoon garlic powder
Method:
- Prepare the dough: Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size.
- Grease a 9×5 inch loaf pan.
- Shape the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
- Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half– forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
- Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
- Topping: Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
- Bake: Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
- Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
