Chewy Squid Ink Cheese Bread
Chewy Squid Ink Cheese Bread
Homemade Squid Ink Cheese Bread Recipe
I found some squid ink tucked away in the back of my fridge and decided to make a delightfully chewy squid ink cheese bread, packed with melted roll cheese! I baked it in my new Maru loaf pan, and it turned out into a perfectly rounded loaf. This bread boasts a wonderfully mild and savory flavor. Let’s bake it together!
Bread Making Ingredients- 1 Maru loaf pan batch
- 350g Bread flour
- 35g Sugar
- 1 tsp Salt
- 1 Egg
- 190-210g Milk
- 15g Olive oil
- 1.5 tsp Instant dry yeast
- 4g Squid ink
- 125g Roll cheese (amount adjustable to taste)
Cooking Instructions
Step 1
First, in a large bowl, combine all ingredients except the roll cheese and begin kneading. Knead until the dough becomes smooth and elastic, so much so that you can see your fingerprints through a thinly stretched piece of dough. This indicates the dough is ready. (Tip: The salt content of squid ink can vary, so adjust the amount of salt in the recipe accordingly. Also, you might need to adjust the amount of milk slightly depending on the dough’s consistency.)
Step 2
Shape the well-kneaded dough into a ball and let it undergo its first fermentation. Place it in a warm spot and let it rise until its volume has doubled to about 2.5 times its original size. In current room temperatures, this usually takes about 50 to 60 minutes. (Tip: Fermentation time can vary depending on the ambient temperature, so it’s important to observe the dough’s volume increase.)
Step 3
Once the first fermentation is complete, gently punch down the dough to release the gases. Then, round the dough again and let it rest for about 15 minutes at room temperature for an intermediate proof. This step makes the dough more pliable and easier to shape.
Step 4
Now it’s time to shape the bread. After the intermediate proof, use a rolling pin to flatten the dough into a long rectangle, matching the length of your Maru loaf pan. Evenly spread the roll cheese over the dough and press down gently with your hands. Starting from one end, roll the dough up tightly, ensuring a snug roll. Pinch the seam firmly to seal it completely, creating a cylindrical shape.
Step 5
Carefully place the shaped dough into the Maru loaf pan and let it undergo its second fermentation. Once the dough has risen to about 80% of the pan’s height, cover it with the lid. Leave it at room temperature for about 30 minutes, or proof it in an oven set at around 30°C (86°F) for approximately 30 minutes. (Tip: Be careful not to overproof the dough during this stage. If using an oven, ensure the temperature is not too high.)
Step 6
Finally, bake the bread in a preheated oven at 170-180°C (340-350°F) for about 30 to 35 minutes, or until golden brown. Once removed from the oven, take the bread out of the pan and let it cool completely on a wire rack.
