Warm and tender on the inside, burnished golden on the outside, this beautiful free-form loaf of cheddar bread has some flavor variations to try: garlic or spinach.
¾ cup warm water (105° to 115°)
1 package active dry yeast (2¼ teaspoons)
½ cup milk
2 tablespoons sugar
2 tablespoons Cabot Salted Butter
1 teaspoon salt
2 ounces Cabot Seriously Sharp Cheddar, shredded (about ½ cup) or ½ cup Cabot Seriously Sharp Shredded Cheddar Cheese
2½ cups King Arthur All-Purpose Flour
1 teaspoon water
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Prep: 1 hr 30 mins | Cook: 30 mins | Total: 2 hrs
STIR together in a large bowl the ¾ cup of water and the yeast. Let stand for 5 minutes.
HEAT in a small saucepan over medium heat milk, sugar, butter, salt and cheese until warm (about 120-130°). Stir the warm milk mixture into yeast mixture. Stir in flour, dough will be sticky.
COAT a large bowl with olive oil and coat a sheet of plastic wrap with cooking spray. Transfer dough to bowl and cover with the greased plastic wrap. Chill overnight.
LOOSEN dough from bowl and turn out onto a lightly floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
GREASE a baking sheet and sprinkle lightly with cornmeal. Place dough on cookie sheet and shape into an oval. Cover and let rise in a warm place until nearly doubled in sized, about 1 hour.
PREHEAT oven to 400°F. In a small bowl, whisk one egg with the teaspoon of water. Lightly brush over bread and bake for approximately 25 minutes. Remove from baking sheet and cool on a wire rack.
Variations: Add spinach (½ cups) and/or garlic into the milk mixture to add extra flavor to the bread.
Recipe courtesy of Mary Whittier, Whittier Farms, Sutton, MA.