Review: Pretty good, next time I’ll use more cheese.
This is a modified overnight recipe that I saw on the interwebs. You can do a quicker bread with a quicker rise by using more yeast. I baked this in a dutch oven to create the steam but you can also do this on a baking stone like my previous recipes.
My basic bread technique can be found here : http://cookingforthogg.livejournal.com/3982.html
- 3 Cups AP flour
- 1.5 cups room temp. water
- 3/4 Tbs yeast (1/2 tsp if doing a 12-16 hour rise)
- 3/4 Tbs salt
- 1.5 cup extra sharp white cheddar
- 2 Tbs dried chopped chives
- 2 tsp dried dill
- Into a large mixing bowl add the water, yeast, salt, chives and dill, and shredded cheese. Measure the flour directly into the bowl and stir with a spatula until incorporated. Kneading is not necessary.
- Coven and let the dough rise for 2 hours or until doubled.
- Set the oven to 450 and place a dutch oven inside once the oven has heated.
- Dust the dough with flour and flour your hands. Gently for the dough into a ball by forming the gluten coat (explained in the bread link above). Try not to pinch too much air out of the dough as the second rise will be a short one.
- Removed the hot dutch oven and place the dough in the middle. Cover and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes.
- Cool and enjoy.
Below is the unbaked dough, in the foreground. Background shows my blueberry, orange and walnut dough.