Whenever I pass by my favourite bakery, I always look out for their Earthquake loaf. It is a very soft white bread with swirls of cheese inside. However, they are sold out most of the time. One day, I chanced upon The Domestic Goddess Wannabe ’s blog and saw her cheesy earthquake bread recipe! Like us, she also loves the Earthquake loaf from the same bakery. She succeeded baking her own Earthquake loaf and shared her recipe on her blog.

This recipe is amazing because it only requires one-time proofing, which is an added bonus, especially for busy mothers like me. I hardly bake bread loaf because the thought of going through the long process of making bread always puts me off. However, this one-time proofing bread recipe looks rather simple, and I decided to give it a try.

To my surprise, the bread turned out really soft and fluffy, exactly like those from my favourite bakery. Take a look at this video and you will be amazed by the soft bread texture.

When I uploaded the video in my Instagram account, the response was overwhelming. People started asking me for the recipe, hence I decided to share this amazing recipe on Bakelife. Are you ready to try this recipe? Let me walk you through the steps.

The first step is to add the dry ingredients (bread flour, instant yeast, sugar and salt) into a bowl, followed by egg and milk. I mixed them together by using an electric mixer with a dough hook. When the dough comes together, I added butter and continued mixing until the dough reached the windowpane stage. This stage is very important so that the bread texture turns out soft and fluffy later on.

The dough is then transferred onto a lightly floured work surface. I skipped the step of dividing the dough into 3 portions (as shown on The Domestic Goddess Wannabe‘s blog), and rolled the entire dough into one rectangle shape. I sprinkled the shredded cheddar onto the dough, leaving a narrow border at the edges.

Next, I rolled the dough up very tightly into a log and placed it into a 20x10x10cm loaf pan. Remember to grease the pan, otherwise the bread loaf will stick to the pan after it is baked.

The dough should be set aside to proof for 60 minutes or until it rises 80% of the height of the pan. This time, my dough rose really fast and reached the full height of the pan within an hour. I quickly brushed egg wash and sprinkled shredded cheddar on the dough and baked in a preheated oven at 170C for 45 minutes.

After a 45 minute wait, I took out the loaf pan from the oven and removed the bread immediately from the loaf pan and let it cool completely on a wire rack.


Look at the beautiful swirls of cheese!
Soft and fluffy cheesy bread slices
Ever since I found this recipe, I have been baking bread more often. Bread making is no longer a daunting process!

Recipe adapted from The Domestic Goddess Wannabe

Ingredients

  • 260g bread flour
  • 3g instant yeast
  • 4g salt
  • 30g caster sugar
  • A total of 180g – 1 egg and full cream milk
  • 30g unsalted butter, softened to room temperature
  • 80g shredded cheddar

For the bread topping

  • Some egg (beaten) or milk
  • Some shredded cheddar

Instructions

  1. Add bread flour, instant yeast, salt and sugar into a mixer bowl.
  2. Pour egg and milk into the mixer bowl. Using the dough hook, mix these ingredients until the dough comes together.
  3. Add butter and continue to mix until the dough reaches windowpane stage. This stage is crucial in order to achieve a soft bread texture.
  4. Transfer the dough onto a lightly floured surface. Roll the dough with a rolling pin into rectangle shape.
  5. Sprinkle cheddar onto the dough, leaving a narrow border at the edges. Roll it up tightly into a log and place into a 20x10x10cm greased loaf pan.
  6. Spray lightly with water. Set the dough aside and let it proof for 60 minutes or until the dough rises to about 80% of the height of the pan.
  7. Brush the dough with egg wash or milk and sprinkle some cheddar.
  8. Bake in a preheated oven at 170C for 45 minutes or till the bread turn golden brown. If the bread browns too quickly, place aluminum foil over it.
  9. Remove the bread from the pan immediately and let it cool on a wire rack completely.

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Responses

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  1. gardenofserenity Post author

    Thank you so much, Gib! It is my honour to contribute an article on Bakelife! This recipe is definitely a keeper and it is also versatile. Instead of cheddar, you may substitute with raisins, dry cranberries, nuts, etc.

    1. gardenofserenity Post author

      Hi Candy! The butter should be softened to room temperature. Simply take the required portion of butter from the fridge 20-30 minutes in advance. If you do not have a hand mixer, you can knead the dough by hand. Using a hand mixer, I took about less than 15 minutes to achieve the windowpane stage. If you hand knead the dough, you may require 30 minutes or more.