Cheddar Cheese Toast

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Cheddar Cheese Toast

Tear the cheese slices into small pieces and add them to the milk. Cook over low heat while stirring until the cheese melts.

Add 10g of high-gluten flour and cook until it forms a dough. Remove from heat, let it cool, wrap it in plastic wrap, and refrigerate for 1 hour.

Mix the refrigerated dough with 200g of high-gluten flour, 30g of sugar, 1/4 tsp of salt, 90g of water, and 3g of yeast in a bread machine. Mix for 15 minutes until the dough is slightly smooth.

Add 15g of butter and mix for another 20 minutes until the dough is stretchy.

Add the chopped dried cranberries and mix for another 10 minutes.

Put the dough in a container, cover it, and let it ferment.

For the crumb topping, mix 30g of powdered sugar, 50g of low-gluten flour, and 5g of milk powder. Add 40g of chopped butter and mix until it forms a loose mixture. (Any unused mixture can be refrigerated.)

Divide the fermented dough into three equal parts, roll them into balls, and cover them with plastic wrap for 15 minutes.

Shape the dough into long strips.

Braid the strips together.

Put the braided dough in a toast mold and let it ferment again in a warm, humid place. (A non-stick toast mold measuring 21.7cm*9.4cm*7.7cm is recommended.)

After the dough has fermented, brush the surface evenly with egg wash and sprinkle with the crumb topping.

Preheat the oven and bake at 180 degrees Celsius for about 30 minutes. Remove from the oven and immediately remove the toast from the mold.

Finished product

Finished product