The easiest artisan bread you will ever make with a crispy crust and a tender, airy crumb infused with white cheddar cheese. This is similar to the bread you buy at the bakery that is sometimes called “peasant” bread.
It has a long wait time but is so ridiculously easy to make you’d be crazy not to. That’s right. Crazy. I said it. When all you do is mix flour, yeast, salt, water and white cheddar cheese together in a bowl without all the floury mess of kneading then that’s just crazy not to. Then you cover it and forget all about it for 8 – 16 hours. If you can.
Magic happens as it sits. Time does all the work of kneading. The next day all you do is turn the dough out onto parchment, let it rest while the oven heats up a Dutch oven or other large oven-safe pot. You drop the dough into the blazing hot pot and pop it into the oven where the second round of magic happens.
Out pops one of the most delicious loaves of bread you will ever taste. In your life. The white cheddar completely melts into the dough adding great overall flavor and making excellent bread for sandwiches.
One of the best things in life is smearing cold butter over hot, homemade bread and seeing it melt into the nooks and crannies while the yeasty smell of it simultaneously fills the air.
Taste testing is not optional. It’s an absolute must.
The easiest artisan bread you will ever make with a crispy crust and a tender, airy crumb infused with white cheddar cheese. This is similar to the bread you buy at the bakery that is sometimes called "peasant" bread.
- To a large bowl add the flour, yeast and salt. Whisk together. Add the cheese and toss so that it is coated with flour.
- Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours.
- Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold it over on itself a few times.
- Cover with plastic and let sit 1 hour. Forty minutes in put a Dutch oven or other large oven safe pot with a lid into the oven and preheat on 450 degrees F.
- Shape the dough into a ball and lift it with the parchment - carefully place it into the center of the pot. If using aluminum foil lift it and turn it over into the pot - you don't need to grease it first.
- You can slash the top with a sharp paring or bread knife if you like. Bake 30 minutes with the lid on then remove it and bake 15 minutes longer. Remove from oven and serve warm or allow to cool.
- Store tightly covered in a cool, dry place up to 4 days.
Adapted from The Kitchn
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