Chebe Bread.....revisited

[taweavmo3]

Okay, I feel like such a baking idiot......but my Chebe bread (red bag) did NOT turn out right! It was hard on the outside, but gooey on the inside. I didn't do breadsticks, I just rolled them into little balls, but even the smallest ones weren't done on the inside.

I added more cheese than called for, so I also added more water. Do you think I added too much water or something? It was sticky, so I rolled it into a bit of cornstarch to make it easier to work with and to get that doughy consistancy.

Any tips on Chebe bread success? I feel like such a dork, everyone has raved about it, but mine turned out awful.

[Guest nini]

try turning down the temp of your oven and baking it longer. sometimes when the oven temp is too high it bakes the outside too quickly and the inside doesn't get done.

Also, I would try it without adding any cornstarch... another thing is to only add enough water to sufficiently mix it. You do not want to add too much water.

I had this happen when I tried the Cinnamon Chebe... it turned out absolutely awful... very hard on the outside and gooey on the inside... I think they cooked to quickly on the outside and the inside didn't get done enough.

[Jnkmnky]

Add the correct amount of water and bake at a lower temp. I do 325-350 and bake for 30 minutes. Roll the balls no bigger than an inch around. Sticks are better than the balls. The sticks need to be about as big around as a "super sized" sharpie marker. Baking soda gives it a lighter consistency. Really knead the dough. I find that extra oil painted on the sticks before I put them into the oven keeps the outside softer and less hard. I got that idea from the garlic knots I used to get in Virginia. They were totally oily with chunks of fresh garlic. It works with the chebe.