Name: Buttermilk English Muffins by Patrick Ryan
Total time: 30 min
Yield: 12
Ingredients: 500g strong white flour; 10g sea salt; 1 tbsp of honey; 10g fresh yeast or 1 tsp of dried yeast; 325g buttermilk; 50g diced butter

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Ultimate Cheese Bread by Patrick Ryan

Serves: --

Chef: Patrick Ryan

Mealtime: Starter

Type: Breads

Machine: Mixer

Total time (min.): --

This recipe is a tribute to a bread I use to make over 15 years ago during my time living in Bath, UK. The secret to this recipe is the quality of cheese. Bath is very close to Cheddar which gave me access to Cheddar Gorge Cheese and their 15-month mature cheddar which is what I used to create this original recipe. Today I am using a vintage mature Irish Cheddar. If you are going to make this recipe do invest in a good quality cheese. Before making the dough, the cheese should be brought to room temperature and allowed to ripen as we want the cheese to soften as it will be kneaded into the dough like butter.

Ingredients

For the dough

500g strong white flour
10g sea salt
10g fresh yeast
25g honey
300g water
250g diced vintage cheddar

Tools

Chef Baker XL

Method

To the bowl of the mixer add the flour, salt, honey, yeast, and water. Using the dough hook attachment begin to knead the dough just on speed 1 initially. Knead for 4 to 5 minutes to allow the dough to develop. As the dough comes together gradually add the cheese to the dough continuing to knead. We are looking for the cheese to be kneaded fully into the room. This will give an amazing cheesy flavour throughout the entire dough rather than just cheesy pockets.
Add the cheese in 2 to 3 stages ensuring all the cheese is incorporated before adding the next amount.
The dough is ready when all the cheese has been kneaded into the dough. Transfer the dough to a clean bowl, cover and allow to prove for 60 to 90 minutes.
Once the dough has proven, transfer the dough to a clean work surface. Knock back the dough. Shape the dough round and place into a prepared proving basket. Allow the dough to prove for a further 60 minutes.
Preheat the oven to 210c. The bread will be baked at a slightly lower temperature because if baked too high the cheese within the dough will cause the crust to caramelise more than we would like.
Turn the dough out of the proving basket. Score using a sharp blade. Place the dough into the preheated oven. Add boiling water to the oven to create steam and bake for 35 minutes. Reduce the oven temperature during baking if required.
A slice of this bread when toasted tastes just like cheese on toast. Heaven