Comments on: Hot cheese bread: grip it and rip it! http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/ Hot Stuff from King Arthur\'s Hearth Wed, 20 Aug 2008 10:36:02 +0000 http://wordpress.org/?v=2.3.1 By: non http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2925 non Tue, 12 Aug 2008 18:49:38 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2925 just wanted to get back to say this bread was delicious! just wanted to get back to say this bread was delicious!

]]> By: MAMARKS http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2897 MAMARKS Mon, 11 Aug 2008 17:04:17 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2897 I made this recipe last week, and it was delicious but a little "chewy". Three Questions: 1. The recipe calls for instant yeast. I used active dry yeast insted. Is there a ratio of conversion between the two? I used about 20% more active dry yeast than the volume called for of instant. 2. If I want to make rolls, can I just cut the loaf into smaller pieces before cooking? If so, cook for how long at what temp? 3. Can I make the dough and cut it into pieces and then freeze it for later thawing and cooking? By the way, the smell of the bread and cheese combination made verybody in the house hungry! <strong>Hi - 1. If the amount of active dry yeast you used turned out well, then no need to change. I generally go 1:1, understanding that active dry will simply rise more slowly. 2. Yes, just cut smaller. Same temperature, bake till golden brown; exact timing depends on just how small you make the rolls. This is a "figure it out as you go along" thing. 3. Yes, should be OK. Make the bread up to the point when it's shaped in a log, but don't let it rise. Freeze for up to 2 months. Thaw, let rise, cut and bake as directed, understanding it'll take longer because the dough has been frozen and is cold. Good luck! - PJH</strong> I made this recipe last week, and it was delicious but a little “chewy”.
Three Questions:
1. The recipe calls for instant yeast. I used active dry yeast insted. Is there a ratio of conversion between the two? I used about 20% more active dry yeast than the volume called for of instant.
2. If I want to make rolls, can I just cut the loaf into smaller pieces before cooking? If so, cook for how long at what temp?
3. Can I make the dough and cut it into pieces and then freeze it for later thawing and cooking?
By the way, the smell of the bread and cheese combination made verybody in the house hungry!

Hi -
1. If the amount of active dry yeast you used turned out well, then no need to change. I generally go 1:1, understanding that active dry will simply rise more slowly.
2. Yes, just cut smaller. Same temperature, bake till golden brown; exact timing depends on just how small you make the rolls. This is a “figure it out as you go along” thing.
3. Yes, should be OK. Make the bread up to the point when it’s shaped in a log, but don’t let it rise. Freeze for up to 2 months. Thaw, let rise, cut and bake as directed, understanding it’ll take longer because the dough has been frozen and is cold.
Good luck! - PJH

]]> By: Mary http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2796 Mary Tue, 05 Aug 2008 15:55:46 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2796 Can I use a silpat lining instead of parchment paper for this recipe? I love cheese and bread... <strong>Absolutely... easy to clean for sure. - PJH</strong> Can I use a silpat lining instead of parchment paper for this recipe? I love cheese and bread…

Absolutely… easy to clean for sure. - PJH

]]> By: Steve http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2611 Steve Thu, 24 Jul 2008 12:56:22 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2611 Thanks for the great instructions. I made this, and the results were spectacular! Thanks for the great instructions. I made this, and the results were spectacular!

]]> By: Linda Day http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2572 Linda Day Mon, 21 Jul 2008 20:31:42 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2572 I love this site and just want to thank you for doing it. I am an avid baker and love trying new things . I use this site more than any other. Thank you Thank you !! This cheese bread is better than sex, ( kinda) Better yet with it !! lol. Thanks again! <strong>Linda, I appreciate your enthusiasm! Thanks for connecting - PJH</strong> I love this site and just want to thank you for doing it. I am an avid baker and love trying new things . I use this site more than any other. Thank you Thank you !! This cheese bread is better than sex, ( kinda) Better yet with it !! lol. Thanks again!

Linda, I appreciate your enthusiasm! Thanks for connecting - PJH

]]> By: NancyB http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2280 NancyB Tue, 15 Jul 2008 22:01:42 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2280 I just stumbled on this entry last week and knew I had to make it immediately. So on one of the hottest days of the summer so far I spent 4 hours in the kitchen, over half of it with the oven at 400F -- and it was worth every drop of sweat. I had already promised a fresh blueberry pie to friends so I couldn't back out on that but the bread was a surprise and to a person they swooned, they fell to the floor, and they swore allegiance to me and to King Arthur flour! Thank you for sharing such a wonderful thing and for helping to raise my popularity. As my loaves baked some of the oil separated from the cheese (Gruyere) and ran onto the bottom of the oven causing some minor burning. Next time I'll use a rimmed sheet. One of the best things about this bread was how the bottoms became crispy, chewy, from that same oil. I had hoped to try the bread both warm and at room temp but the friends would have none of that -- we ate every last crumb before it cooled. YUM! I just stumbled on this entry last week and knew I had to make it immediately. So on one of the hottest days of the summer so far I spent 4 hours in the kitchen, over half of it with the oven at 400F — and it was worth every drop of sweat. I had already promised a fresh blueberry pie to friends so I couldn’t back out on that but the bread was a surprise and to a person they swooned, they fell to the floor, and they swore allegiance to me and to King Arthur flour! Thank you for sharing such a wonderful thing and for helping to raise my popularity.

As my loaves baked some of the oil separated from the cheese (Gruyere) and ran onto the bottom of the oven causing some minor burning. Next time I’ll use a rimmed sheet. One of the best things about this bread was how the bottoms became crispy, chewy, from that same oil. I had hoped to try the bread both warm and at room temp but the friends would have none of that — we ate every last crumb before it cooled.

YUM!

]]> By: Fiona http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2118 Fiona Thu, 10 Jul 2008 18:25:27 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-2118 <strong>Fiona</strong> I have seen many sites before and most of them do not look this good. I cannot wait to let my friends know about this site. Thanks for the excellent content. Fiona

I have seen many sites before and most of them do not look this good. I cannot wait to let my friends know about this site. Thanks for the excellent content.

]]> By: RPO http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1824 RPO Wed, 25 Jun 2008 17:14:31 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1824 Thats not a bad idea either! Thats not a bad idea either!

]]> By: Cialis http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1786 Cialis Mon, 23 Jun 2008 18:09:05 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1786 another way to do it is mix some ricotta cheese in with that cheese mixture and have yourself a little hot calzone bread! another way to do it is mix some ricotta cheese in with that cheese mixture and have yourself a little hot calzone bread!

]]> By: grip http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1761 grip Sun, 22 Jun 2008 16:44:23 +0000 http://blog.kingarthurflour.com/2008/03/28/hot-cheese-bread-grip-it-and-rip-it/#comment-1761 <strong>grip</strong> You deserve a pat on the back and a handshake for some very clever subject/content; I'll give this one a bookmark and I recommend the same! I wish everyone used such a straightforward approach. grip

You deserve a pat on the back and a handshake for some very clever subject/content; I’ll give this one a bookmark and I recommend the same! I wish everyone used such a straightforward approach.

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