2¼ teaspoon active dry yeast
2 cups warm water
4 cups King Arthur All Purpose Flour
8 ounces Cabot Vermont Sharp Cheddar Cheese, grated and divided (6 ounces and 2 ounces)
1 tablespoon sea salt
¼ cup finely chopped herbs and/or 1 tablespoon garlic powder (optional)
COMBINE the water and yeast in a large bowl and stir briefly to combine.
ADD the flour, 6 ounces of the grated cheese, salt and herbs or garlic powder, if using.
STIR well with a wooden spoon or rubber spatula until a dough is formed. Dough will be not be smooth, but make sure there are not any dry spots. Using lightly floured hands or the spoon/spatula lift the edges of the dough toward the center of the bowl going all around the bowl. Repeat this approximately 20 times, gently lifting and folding the dough over.
COVER with a kitchen towel and let the dough proof in a warm area for one hour. After one hour repeat the 20 folds and let the dough rest for 30 minutes covered with the towel.
LIGHT two burners on the grill and heat grill on high.
FLOUR a large piece of parchment paper lightly.
TRANSFER the dough gently onto the parchment paper and form into a round loaf, carefully turn it over so the seam side is down. Using the sides of the parchment, lift the dough and place it into a 5-quart (or larger) dutch oven.
SPRAY the top of the dough lightly with water and spread the remaining 2 ounces of cheese on the top.
SCORE an “x” into the loaf with a sharp knife or lame dough cutter. This will help the bread to expand as it bakes.
PLACE the lid on the dutch oven, place on a sheet pan and place the sheet pan on the heated grill. Close the grill lid. The temperature inside the grill shoud be about 425 to 450 degrees.
BAKE covered for 30 minutes. After 30 minutes carefully remove the lid of the dutch oven. Be careful of steam inside the dutch oven.
BAKE uncovered for another 15 – 20 minutes until golden brown. Keep checking towards the end of the baking time as the grill temperatures can vary. Doneness can be checked with an instant read thermometer. Internal temperature should reach 205 – 210 degrees.
REMOVE the dutch oven from the grill carefully and cool on a wire rack. Once the bread has cooled slightly lift it out of the dutch oven using the side of the parchment paper.
COOL the bread for at least one hour before slicing.
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