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No-Knead Raisin Cheese Bread



The other day, I happened to see this no-knead bread recipe by Mummy Yen Li, and thought it was interesting!

This no-knead bread recipe is quite handy for me! I have been seeing no-knead bread recipes, however, most of them need to be stored for quite long hours. So I was happy to see that this requires just 2 hours in the fridge! Just note that the texture of the bread is slightly on the dry/crumbly side, and seemed to appeal more to toddlers.
My bread looks a bit like scones because I was lazy to shape into round dough in Step (5), so don't miss that out! :)







yield: About 12 mini pcsprint recipe

No-Knead Raisin Cheese Bread

prep time: 3 hourcook time: 12 MINStotal time: 3 hours and 12 mins

INGREDIENTS:

  • 75g milk
  • 130g bread flour + 20g Prima superfine wholegrain flour*
  • 15g sugar
  • 15g milk powder
  • 10-15g Raisins, chopped
  • 1/2 egg (Reserve the other 1/2 in fridge for egg wash)
  • 1/2 tsp instant yeast
  • 17g rice bran oil or unsalted butter
  • 1 or 2 slices of unprocessed cheese
  • Coarse sugar for sprinkling

INSTRUCTIONS:

  1. Mix all ingredients in a big bowl, till well combined to a soft dough.
  2. Cover the bowl with cling wrap, leaving a small hole for air flow.
  3. Keep the bowl in the fridge for minimum 2 hours. You can shape the dough any time after 2 hours.
  4. Remove dough from fridge and place on a well greased or floured working space.
  5. Roll into round dough and let rest for 5 mins. Roll out the dough into rectangular shape, and using a dough scrapper, cut out the dough to desired size. (I cut into 12 pcs)
  6. Place the cut-out bread dough onto lined baking tray. Cover with cling wrap or damp tea towel, proof for 30-45 mins. You can place the tray near heated area (eg side of fridge or near stove if you are cooking) for more efficient proofing.
  7. Preheat oven to 170C. Cut the slice of cheese into desired size for topping. Egg wash the proofed dough, top with cheese, and then sprinkle with coarse sugar. Bake in the preheated oven for 12-15 mins, or until light golden brown. Don't overbake (I did, so they turned out slightly drier than expected).
  8. Remove baked bread from oven. Cool completely before storing in air tight container.

    Recipe adapted from Yumilicious for My Princess
www.cherienoms.com






6 comments

  1. Hi mommy, is it normal that when I tried to mix all the ingredients at the first step, it's very dry and won't stick easily as usual dough used to be?

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    Replies
    1. Hi Erica! Oh dear! I am sorry! I didn't realised I missed out the milk portion. U'd need to add in 75g of milk. So sorry for that! :(

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    2. Hi Erica, btw I tried to find your email so I could email you directly, however wasn't able to do that. Would you like to email me at hello@cherienoms.com 'coz I feel really bad about leaving out the milk in the recipe accidentally.

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  2. Oh.. no wonder.. it's ok.. no worry about that, I'm gonna try it again next time.

    ReplyDelete
  3. Hi mommy, that's alright!! Not your fault.. I'm gonna try it out again some day. Thanks for sharing your recipe

    ReplyDelete
    Replies
    1. Hello Erica! :) So sorry to have missed out on your reply! Hope the bread turned out well for u? :) Let me know!

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