All posts tagged 58 minutes bread

Very tasty rye bread made the easy way. This bread has a wonderful texture and slices beautifully, and the flavour of the cheese really comes through.

A quick 58-minute Cheese & Rye bread that is delicious. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.

Print Recipe Add to Collection Go to Collections

5 from 1 vote

Cheese & Rye Express (58-minute-Bread-maker) Bread Fast2eat

A quick 58-minute Cheese & Rye bread that is delicious. Rye has many health benefits, and rye bread has a wonderful flavour – especially when it’s paired with cheese!

Prep Time5 mins

Cook Time58 mins

Resting time15 mins

Total Time1 hr 18 mins

Course: Appetizers & Starters, Breakfast & Brunch

Cuisine: American, Italian, Mediterranean

Keyword: 58 minutes bread, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Cheese, Cheese & Rye bread, Cheese & Rye Express 58-minute Bread, Easy, easy-to-prepare, Express bread, ExpressBake, ExpressBake/58 minutes Cycle, Fast, Homemade bread, Nut-free, Party, Quick, Rye, Rye Bread, White Bread

Servings: 20 slices

Calories: 146kcal

Ingredients

• 1 1/2 cup Water hot (46-52°C/115–125°F) *
• 4 tbsp Olive oil or softened butter
• 3 1/4 cups Bread flour *
• 2/3 cup Rye flour
• 2 tbsp Sugar
• 1 1/2 tsp Salt
• 2 tbsp Parmesan cheese grated
• 1 1/4 cups cheddar cheese shredded
• 2 tsp Instant dry yeast *

Instructions

• Attach the kneading blade in the Bread Maker pan.
• Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  
• Carefully insert bread pan into Bread Maker and gently close the lid.
• Plug the power cord into a wall outlet. Select “ExpressBake” (58 min) – or Rapid/Quick Bake - NOT Cake - or whichever cycle will process yeast bread in about 1 hour). If available, choose loaf size (1.5LB) and Press the Start button.
  
• Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  
• Use non-stick Spatula to gently loosen the sides of the bread from the pan.
• Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
• Cool for about 10-15 minutes before slicing.
• To make perfect slices every time use this Bread Slicer.

Notes

Important for 58 min ExpressBake Setting Recipes:

• DO NOT raise the lid when using the EXPRESS BAKE Bread maker setting. Doing so can affect the rising of the dough. You should quickly do it just once during the second kneading cycle to check the dough.
• Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
• Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
• Only use Quick Rise dry yeast when using the EXPRESS BAKE Bread maker setting.
• Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as the Cake cycle (90 min). Cake cycle (90 min) is bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake, sometimes called Quick bread by some bread makers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
• You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
• You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
• If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
• You should only use “Bread Machine” flour for the ExpressBake setting recipes.

Read more about Bread Maker Cycles Settings.

---

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.

The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.

• If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
• If it looks too wet, add flour a tablespoon at a time until it looks right.
• If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.

Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

---

Weather can affect your ingredients

If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

---

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.

Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

---

How can you tell if the bread is fully baked?

I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

---

Also check:

• Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
• Fast2eat Foolproof (Bread maker) Bread Recipes

---

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

---

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 228mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Calcium: 61mg | Iron: 1mg

Hungry for more? A new post and/or recipe every Friday!

Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.

Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!