I have the most wonderful cheddar bread in front of me. Any recipe I've
tried has come out hard. This bread is soft and so flavorful and a bit on
the salty side (which I like). Here's the list of ingredients:
flour, water, cheddar cheese (wild, bacterial culture, salt, rennet and/or
pepsin and/or microbial enzyme, may contain color (beta carotene) and/or
calcium chloride, yeast sugar, vegetable oil shortening (soybean and/or
canola oil), salt, wheat gluten, esters of mono-and diglycerides, malt
flour, sodium stearoly-2-lactylate, ascorbic acid), monocalcium phosphate,
alpha amylase, natural flavor.
I think they left out a closed parentheses somewhere around the cheese ...
no matter ... my 2 questions (and you could direct me to the archives, as I
finally learned how to handle them):
What's malt flour?
Does anyone have a cheese bread recipe that is light and fluffy?