Crusty Black Pepper & Cheddar Bread | Melty Cheese!
From the MolalaCook kitchen · 烘焙手記
Crusty Black Pepper & Cheddar Bread
黑椒果仁車打芝士法包
Make crusty black pepper and cheddar bread rolls with a golden crust, a soft, chewy centre and warm melted cheese. Chopped mixed nuts add texture to the pepper-speckled dough, while a deep score opens up the cheddar filling in the oven. This recipe makes eight savoury rolls, with step-by-step photos and a video link below.
▶ Members-only video
Homemade black pepper & cheddar bread rolls
These French-style cheese bread rolls bring together the warmth of crushed black pepper, the texture of chopped mixed nuts and a generous cheddar filling. Each piece of dough is wrapped around 15 g of cheese, shaped into a small elongated roll and scored deeply before baking. The result is a flour-dusted crust with an opening for the melted cheddar to peek through.
The dough uses T55 French flour, honey and olive oil. A 30-minute rest in the refrigerator comes before the yeast is added. After kneading develops the dough’s elasticity, the chopped nuts are mixed in. Follow the two fermentation stages and the short rest after dividing so the dough has time to rise and relax before shaping.
The total water is 220 g: use 200 g ice water for the initial mix and reserve 20 g room-temperature water to dissolve the yeast. The ingredient card and illustrated method below keep this split clear, so the reserved water is counted once. Serve the rolls while the cheddar is still warm for the full contrast between crisp crust, chewy bread and melted cheese.
Method 做法
Mix the dough
Combine the T55 flour, sugar, honey, salt, crushed black pepper, olive oil and 200 g ice water in a stand mixer bowl. Mix on low speed until no dry flour remains. Keep the yeast and the reserved 20 g water aside.
Refrigerate for 30 minutes
Cover the dough and refrigerate for 30 minutes to allow the flour to hydrate before adding the yeast.
Add the yeast and knead
Dissolve 3 g instant yeast in the reserved 20 g room-temperature water. Add to the rested dough and knead until the liquid is absorbed and the dough is smooth, elastic and well developed.
Incorporate the mixed nuts
Add 90 g chopped mixed nuts. Mix briefly at low speed until evenly distributed, keeping the dough elastic.
First fermentation
Gather the dough into a smooth ball and place in a covered container. Ferment at 28°C / 82°F for about 1 hour, until roughly doubled in size.
Divide and rest
Gently release large air bubbles and divide into 8 equal portions, approximately 90 g each. Round the portions, cover and rest for 15 minutes.
Fill with cheddar and shape
Divide the 120 g cheddar into eight 15 g portions. Flatten each piece of dough, place the cheese in the centre, fold the dough around it and pinch the seam firmly closed. Turn seam-side down and shape into an elongated roll with slightly tapered ends.
Final proof
Arrange the rolls on a baking tray with space between them. Proof for about 45 minutes, until approximately 1.5–1.7 times their original size.
Score deeply
Preheat the oven to 230°C / 446°F. Lightly dust the rolls with flour. With a sharp bread lame or knife, cut along the centre deeply enough to expose the cheddar filling.
Bake and cool
Bake at 230°C / 446°F for approximately 12 minutes, until golden and baked through, with melted cheese showing through the opening. Transfer to a wire rack and allow to cool slightly before serving.
Watch & bake along
Crusty Black Pepper & Cheddar Bread
This is a members-only video on the MoLaLa Cook YouTube channel. An eligible channel membership is required to watch. The full written recipe and step-by-step photographs remain available on this page.
Follow the mixing, kneading, shaping and deep scoring in the video alongside the ingredient card and step-by-step photographs on this page.
