Roti keju (jangan diuleni!)

Name: Roti keju (jangan diuleni!)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 cups bread flour ((Note 1 re: plain/all-purpose flour)); 2 tsp instant yeast (aka rapid rise (Note 2)); 1 1/2 tsp cooking/kosher salt; 1 1/2 cups very warm tap water ((Note 3)); 2 1/2 cups (tightly packed) Colby cheese (, freshly shredded (or other cheese of choice - Note 4))

Recipe video above.

⏱ 50 menit 🔨 Persiapan 5mnt 🔥 Masak 45mnt 📊 Sedang 🍽 10 porsi ⭐ 5.0 (114) 👁 32

Bahan-bahan

10 porsi

3 cups bread flour ((Note 1 re: plain/all-purpose flour))
2 tsp instant yeast (aka rapid rise (Note 2))
1 1/2 tsp cooking/kosher salt
1 1/2 cups very warm tap water ((Note 3))
2 1/2 cups (tightly packed) Colby cheese (, freshly shredded (or other cheese of choice - Note 4))

Langkah-langkah

Mix dry ingredients, mix in water. Rise 2 - 3 hrs until doubled.
Preheat pot 240°C/450°F (220°C fan). Turn dough out. Reserve 1/3 cheese for topping. Fold inwards 4 times, stuffed/layered with remaining cheese. Flip onto parchment paper. Pile reserved cheese on top.
Bake 35 minutes covered, 10 minutes uncovered. Rest 10 minutes. Eat!
Shaggy dough - Using a rubber spatula, mix flour, salt and yeast in a large bowl. Add water, then mix using the handle of the spatula until you can no longer see flour. The dough should be too sticky to knead by hand, but not pourable like cake batter (see video at X seconds).
Rise - Cover with cling wrap and leave to rise in a warm place for 2 to 3 hours until the dough doubles in volume (Note 5). The surface should be bubbly, and the mixture should jiggle when you shake the bowl.
Preheat pot - Half an hour before the dough is ready, put a 24-28cm / 4.5-8 quart heavy based pot with a lid in the oven to preheat to 240°C/450°F (220°C fan-forced). Note 7 for no dutch oven method.
Pat into disc - Sprinkle work surface with 1 tbsp flour. Scrape dough out, sprinkle surface with flour, pat into a ~20cm/8" disc.
Cheese it - Set aside 1/3 of the cheese for topping. Cover surface with half the remaining cheese.
Fold inwards stuffed with cheese - Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards 4 times to roughly form a roundish shape, topping each layer of with the remaining cheese (but keep the final layer cheese free, it will be the base of the bread). (Note 6 for tips)
Paper transfer - Flip the dough onto a sheet of parchment/baking paper so the seamside is (mostly) facedown. Tidy the shape if desired. (Note 6)
Cheese crown - Pile the reserved cheese on.
Hot pot transfer - Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on.
Bake 35 minutes. Remove lid. Bake 10 minutes to colour the surface.
Cool - Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing! (Note 8)