Delicious and Easy Cheese Bread Recipe Using a Non-Stick Pan

How to make Cheese Bread in a pan

• 1

  Mixing the dough

  You put 200g of bread flour into a mixing bowl, add 20g of sugar, 2g of salt, and 3g of instant yeast, then use a spoon to mix the flour mixture well.

  Add 120g of milk and start the machine to mix the bread dough. Then, wait for about 10 minutes until the mixture blends together.

  Note:

  • If you are using instant yeast or fresh yeast (the type sold in blocks), you can add it directly into the flour mixture.
  • If you are using dry yeast, you must soak the yeast in warm water to activate it before mixing it with the dough.

  

  
• 2

  Knead the dough

  Add 30g of unsalted butter (soft butter), then use a machine to knead the dough for about 10 minutes until the bread dough is smooth and elastic.

  If you knead the dough by hand, first sift a little flour onto the table, then use your hand to fold the dough in half, then use the palm of your hand to press and stretch the dough away (do not press down).

  Next, rotate the dough 90 degrees and repeat the two steps above for 20 – 25 minutes. In addition to stretching the dough away, you should also slap the dough down onto the table to help it develop gluten better.

  Tips for kneading dough by hand:

  • Before kneading, wash your hands thoroughly and dry them. Then dust a thin layer of flour or oil onto your palms so that the dough doesn’t stick to your hands while kneading.
  • Be gentle when squeezing the dough so that it does not break.

  How to tell if the kneaded dough is done:

  • The dough is elastic and has a smooth surface.
  • When touched, it feels soft and does not stick to the hands.
  • It can be stretched thin without tearing.
    
  • Check the dough using the windowpane technique: Tear off a piece of dough and stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is done.

  

  

  

  
• 3

  Fermenting the dough

  Take the kneaded dough, shape it into a ball, and place it in a bowl. Next, cover it with plastic wrap and let it ferment for about 40 – 50 minutes. Avoid letting it ferment for too long, or the dough will become sour.

  After that, check if the dough has fermented and see if it has doubled in size, which is ideal. At this point, poke the dough with your finger; if the dough does not spring back from the indentation, it means the fermentation is successful.

  Tip:

  • The temperature during fermentation is crucial. You should let the dough ferment in a slightly warm place, around 32 – 34 degrees. Avoid too much heat as it can weaken the yeast and kill it. If it’s too cold, you can ferment the dough in the oven with a bowl of warm water without turning the oven on.
  • Pressing your hand will help you check if your dough has risen enough. The rising of the dough depends on the fermentation temperature and yeast activity, so the time may vary.

  

  
• 4

  Rolling the dough and shaping the bread

  You place the dough on a flat surface. Before rolling the dough, you need to press down on it with your hands to release some of the gas produced during fermentation, then knead it lightly to let the gas escape before shaping the bread. Next, use a cutting tool to divide the dough into equal portions.

  After that, press the dough down with your hands and gradually fold each outer edge of the dough inward, gently pinching the edges together and rolling it into a ball. Repeat this process until all the dough balls are shaped.

  

  

  

  
• 5

  Second dough rise

  Use plastic wrap to cover the shaped dough. Let the dough rest for about 15 minutes.

  Next, take a rolling pin and place it in the center of the dough ball, then slowly roll it from top to bottom to flatten the dough. After that, roll it outwards to the sides. At this point, start adding the Mozzarella cheese strands as the filling for the bread.

  After finishing the filling process, proceed to the second dough rise. Cover the dough with plastic wrap and let it rise for about 40 minutes. Allow the dough to rise to about 2/3 of its original volume.

  Tip: Letting the dough rest will help the gluten strands in the dough relax. If you proceed to shape it without resting, the dough may shrink, making it difficult to achieve the desired shape.

  

  

  

  
• 6

  Frying bread in a pan

  Pour cooking oil into the pan and place the pan on the stove. Heat the pan over medium-low heat, then add each piece of bread and fry each side. Use a flipping tool to turn both sides evenly and fry for about 7 minutes on each side of the bread.

  Don’t forget to cover the lid tightly to retain heat in the pan. Once completed, you can serve the bread on a plate and enjoy.

  

  
• 7

  Final Product

  Each cheese bread has a chewy, smooth texture, with a dry and slightly golden surface that blends with the rich aroma spreading throughout the kitchen. Just hearing about it is incredibly tempting, isn’t it?

  You can enjoy the bread to satisfy your snack cravings or pair it with fresh milk for breakfast, which is also a great option!