8 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 2 cups), divided
3 cups plus ½ cup King Arthur All-Purpose White Flour*
1 envelope quick-rising yeast
1 ½ teaspoons salt
1 cup water
½ cup Cabot Lowfat Plain Greek Yogurt
1 tablespoon sugar or honey
1 ½ teaspoons Dijon mustard
Prep: 1 hr 50 mins | Cook: 1 hr | Total: 2 hrs 50 mins
SET ¼ cup of cheese aside and refrigerate.
TOSS together, in large bowl or bowl of standup mixer, 3 cups of white flour, remaining cheese, yeast and salt.
WHISK together, in a small saucepan, water, yogurt, sugar or honey and mustard. Stir over medium heat just until very warm to touch (120-130°F); immediately stir into dry ingredients. Mix by hand in bowl until mixture forms dough.
KNEAD by hand, turn dough out onto work surface. Knead, adding some of remaining ½ cup flour as needed if dough is too sticky (it should remain slightly sticky), for 10 minutes or until dough is smooth and elastic. (To knead, firmly push dough away from you by pressing in center with heels of both hands, then fold dough back onto itself, pressing again. Rotate ¼ turn and repeat.) Alternatively, knead dough in stand-up mixer with dough hook for about 5 minutes.
PUT small amount of oil in clean bowl and add dough, turning to coat. Cover bowl with plastic wrap and place dough in warm place to rise until doubled in size, 45 to 90 minutes (placing dough in closed turned-off oven next to large pan of just-boiled water works well).
OIL 9 x 5-inch loaf pan or coat with nonstick spray. Gently turn dough out onto lightly floured work surface. Press ball of dough into rectangle, about length of pan. Fold rectangle in thirds, as if folding letter. Fold in half again lengthwise, pinching edges and ends together firmly until sealed.
PLACE dough seam-side-down in pan. Sprinkle top with reserved cheese. Cover loosely with wrap and let rise until about 1 inch above top of pan, without letting the dough over-rise, this could take about 30 to 45 minutes. Toward end of rising time, preheat oven to 400°F.
PLACE bread in middle of oven and bake for 5 minutes.
REDUCE oven temperature to 350°F and bake for 30 to 35 minutes longer or until bottom of loaf sounds hollow when tapped or instant-read thermometer registers 190-200°F when inserted in center. Remove loaf from pan and let cool completely on wire rack.
*You can substitute up to 1 cup King Arthur 100% Whole Wheat Flour for equivalent amount of white flour.
TIP: Variations and serving suggestions: creative additions to add separately or in combination are chopped fresh jalapenos, hot sauce, minced garlic, sliced green onions, chopped olives, chopped sundried tomatoes and fresh herbs like basil or dill.
Serve plain or toasted with soups, or to add a cheddary bite to classic sandwiches like BLT’s, tuna or chicken salad, or avocado-tomato. Toast any leftovers into cheese croutons for salads, soups or snacking.
My husband loves this thick dense delicious bread. The only problem is when it’s removed from the pan after baking, turn it out of the baking pan to cool, the loaf caves. Twice now! I don’t think the baking instructions are correct. I’ll try baking longer the third try. Hoping the loaf stands firm. It is very tasty though.
*Tested recipe again and edits have been made. Thank you for bringing this to our attention.