What is cheese bread, how is it baked? Energy value and chemical composition, benefits and harms when consumed. What dishes can be cooked from savory pastries, the history of its appearance.
Cheese bread is a baked product with a filling that increases its nutritional value. Cooking method - baking. In the classic version, flour (possibly of several types), filling, water, yeast (sourdough) are used for making. The same term refers to pastries made from cheese and ready-made bread. Release form: rectangular, "loaf", loaf or baguette. The qualities and textures depend on the ingredients.
How to make cheese bread?
There are many recipes for this baked product. You can bake in an oven and a slow cooker, but still a bread maker is most suitable for this purpose. Additional ingredients are often added: dry or toasted onions, paprika and black pepper, cumin, turmeric and grated nuts of various types.
Options for how to make cheese bread:
- From wheat flour, in a bread maker … All ingredients are added in turn, measuring the amount in a measuring cup. A glass of pre-warmed water (200 ml) is poured into the bowl, 3 tbsp. l. butter - butter or vegetable, add pre-sifted premium wheat flour with a high gluten content - 0.5 kg. Flour should close the access of moisture for dry ingredients: 1, 5 tsp. salt, 1 tbsp. l. sugar, 1 tsp. dry fast yeast. The baking mode is "classic", it is better to choose the color of the crust "medium" or "light". Grated hard cheese, 150 g, is poured after a beep indicating that the first stage of kneading is over. For baked goods according to this recipe, you can add herbs or dry garlic along with cheese. Using the same recipe, you can bake a fluffier buttery loaf. In this case, instead of water, an egg and milk are added to the bowl of the bread machine (or, together with dry ingredients, 1, 5 tablespoons of milk powder are added).
- From bread flour, in the oven … The baking form is a loaf. First, dough is prepared. Dilute 1 tsp in 150 ml of warm water. baker's yeast and let stand for 5 minutes until it dissolves. Separately mix 100 g of already prepared flour with salt and pour in yeast and 1.5 tsp. olive oil. Allow the dough to come up in a warm place for 20-30 minutes. Then add another 150 g of flour to make a soft, slightly liquid dough, let it rise - this takes 2-3 hours. Once the batch is lowered. In a smooth, elastic dough, mix 100 g of Dutch or Russian cheese - you can use cheddar or maasdam. They let it come up again, another 10-15 minutes. Then 2 loaves are formed, 5-6 cuts are made along the edges, they are pushed apart and allowed to distance. Leave for 15 minutes under a towel. When the pieces rise, they are baked in the oven at 200 ° C until a golden crust appears and the baking height doubles.
- From a mixture of wheat and peeled flour … What to bake does not matter. If the ingredients are loaded into the bowl of the bread machine, then first the liquid components are poured, then the flour, and only then the dry ones. Yeast is added to the bread maker last. But when baking a loaf in the oven, instead of yeast, you can use baking powder or baking soda, slaked with vinegar. A set of ingredients for baking: flour - 110 g wheat and 190 g peeled, rye; yogurt or kefir (non-acidic) - 200 ml or 1 glass; 1 tbsp. l vodka and liquid honey; 1, 5-2 tbsp. l. vegetable oil; 1 tsp salt, yeast or soda - 1 tsp; grated emmental - 50 g. When baking in the oven, leave the dough to "rest" 2-3 times, let the formed loaf stand. The readiness can be judged by the browned crust.
- From wheat flour, in a slow cooker … In total, 450-500 g of wheat flour will be required, but you do not need to use all of them at once. The exact amount is determined by mixing. They put the dough to come up: 1 glass of warm water and 1 tbsp. l. dry baker's yeast and granulated sugar, 1 tsp. salt. After 15-20 minutes, pour the diluted yeast into the flour, knead the dough, adding olive oil - 6 tbsp. l. The dough should be soft and not stick to your hands. The dough is allowed to come up. The bowl of the multicooker is greased with refined vegetable oil, the dough is put into it, rolled into a ball. Set the mode "multi-cook" or "yogurt", leave for 20-30 minutes. Then turn off the pan and leave for another 10 minutes. At this time, 2-3 garlic teeth are passed through a crusher, mixed with a small amount of vegetable oil, salt and dried dill are added. The dough is rolled into a layer, greased with a silicone brush with garlic oil and sprinkled with grated cheese. Wrap the roll, put it back in the pan on the "yogurt" mode until the volume of the piece doubles. Set the "baking" mode. The product is turned over 20 minutes before the end of the process.
You cannot call baked goods made according to the following recipe a full-fledged bakery product, however, this is also "cheese bread". To make it, many deep cuts are made in a stale loaf - from above it will resemble a chessboard. Mix grated cheese (100-150 g), herbs (bunch), a little salt and grated garlic, butter (50-100 g) - a little, fill in the cuts. Insert a few toothpicks and wrap the stuffed loaf in foil. Toothpicks support the foil to keep it from sticking. But if you can't wrap it like that, they use a different method - grease the shiny wrapper with pieces of butter, separating it from the prepared portion. Bake in the oven at 200 ° C for 15 minutes, and then remove the foil and set for another 5 minutes. This loaf again becomes soft, aromatic and acquires a piquant taste.
Note! When making cheese bread, do not fry too much - because of the filling, the crust burns.
Composition and calorie content of cheese bread
The energy value and vitamin-mineral complex of the cheese is determined by the type of ingredients. The peculiarity of the bakery product baked with the filling is that the moisture content is higher than 19%. This is the value allowed when evaluating the quality of a product.
The calorie content of cheese bread made from a mixture of wheat and peeled flour is 278.4 kcal per 100 g, of which:
- Proteins - 8.5 g;
- Fat - 10.4 g;
- Carbohydrates - 36 g;
- Dietary fiber - 4.6 g.
Vitamins per 100 g:
- Vitamin A - 43.1 mcg;
- Beta Carotene - 0.004 mg;
- Vitamin B1, thiamine - 0.127 mg;
- Vitamin B2, riboflavin - 0.125 mg;
- Vitamin B4, choline - 25.3 mg;
- Vitamin B5, pantothenic acid - 0.202 mg;
- Vitamin B6, pyridoxine - 0.136 mg;
- Vitamin B9, folate - 26.742 mcg;
- Vitamin B12, cobalamin - 0.23 mcg;
- Vitamin C, ascorbic acid - 0.41 mg;
- Vitamin E, alpha tocopherol - 3.677 mg;
- Vitamin H, biotin - 2.598 mcg;
- Vitamin PP - 2.1613 mg.
Macronutrients per 100 g:
- Potassium, K - 198.96 mg;
- Calcium, Ca - 156.51 mg;
- Silicon, Si - 0.777 mg;
- Magnesium, Mg - 32.19 mg;
- Sodium, Na - 645.2 mg;
- Sulfur, S - 47.62 mg;
- Phosphorus, P - 165.8 mg;
- Chlorine, Cl - 460.86 mg.
Microelements per 100 g:
- Boron B - 7.2 μg;
- Vanadium, V - 17.49 mcg;
- Iron, Fe - 1.469 mg;
- Iodine, I - 4.83 mcg;
- Cobalt, Co - 0.778 μg;
- Manganese, Mn - 0.5739 mg;
- Copper, Cu - 109.84 μg;
- Molybdenum, Mo - 7.122 μg;
- Selenium, Se - 1.875 μg;
- Fluorine, F - 26.75 μg;
- Chromium, Cr -1.13 μg;
- Zinc, Zn - 1.0504 mg.
Cholesterol - 10.4 mg / 100 g.
The calorie content of white flour cheese bread is 287 kcal per 100 g
Cheese bread made from peeled flour contains essential amino acids (10) with a predominance of leucine, tryptophan and phenylalanine; and non-essential - most of all glutamic acid and proline.
The high nutritional value is provided by the fat complex. It can be noted the high content of monounsaturated fatty acids omega-9 and polyunsaturated fatty acids - linoleic and omega-6.
The benefits of cheese bread
This product is appreciated for its nutritional properties. Due to the balanced vitamin and mineral complex, you can quickly fill the deficiency of substances necessary for the life of the human body. The taste of cheese bread is spicy, with sourness, the texture is soft. Even those who, due to intoxication, cannot force themselves to eat a slice of bread, and even refuse cheese (due to the increased fat content, it causes nausea), can restore strength with a combined product.
The benefits of cheese bread, regardless of whether it is baked from wheat or rye flour:
- Provides quick satiety, helps to restore weight loss caused by prolonged malnutrition, regardless of the cause.
- Improves appetite, increases saliva production, which protects against the development of stomatitis and caries.
- Stimulates the production of digestive enzymes secreted by the pancreas and hydrochloric acid by the stomach glands.
- Carbohydrates provide energy so you can lead an active lifestyle.
- B vitamins have a positive effect on nerve-impulse conduction, accelerate reactions, and improve coordination.
- Has a beneficial effect on the properties of memory.
- Improves visual function and the ability to perceive information.
- Rye bread with cheese contains a high amount of fiber, which improves peristalsis and helps to get rid of old toxins and toxins. There is less dietary fiber in white, but they are also available.
- Thanks to cheese, favorable conditions are created for increasing the activity of flora in the small intestine.
Cheese bread is much healthier for pregnant women. If eaten alone, the portion will be much larger, and weight gain in this status is not recommended. A small amount of cheese bread is enough to compensate for the deficiency of calcium and folic acid, vitamin B9 necessary for the formation of the fruit.
Men should also pay attention to this product. After all, hard cheese, which is most often used for baking, increases sexuality, improves erectile function, and the "flour" part increases endurance.
For constipation, it is often advised to skip cheese or minimize portions to avoid slagging in the intestines. Joint use of products minimizes the harm of the high-fat filling. Rye bread contains a high amount of dietary fiber, due to which the speed of peristalsis does not decrease. Due to fiber, the likelihood of developing rectal tumors, the incidence of hemorrhoids or the formation of diverticulums decreases. In addition, blood sugar levels are normalized. Persons over 45-50 years of age are less likely to develop diabetes mellitus.
