April 30, 2010

Cheddar Loaf

This is among the best breads I've ever made. It seems like the cheese won't blend into the dough, but just be patient. You'll have amazing results! (This works wonderfully for Texas toast style hamburgers.

Cheddar Loaf
1 cup plus 3 Tbsp. flour
3/4 cup plus 2 Tbsp. water
1 Tbsp. honey
3/8 tsp. yeast
1 cup plus 2 Tbsp. flour
2 Tbsp. dry milk
3/8 tsp. yeast
1 3/4 cup shredded Cheddar cheese (I might have used 2 cups)
2 Tbsp. softened butter
2 tsp. Dijon mustard
1 1/8 tsp. cayenne pepper
1 1/8 tsp. salt

In mixer bowl, combine 1 cup plus 3 Tbsp. flour with water, honey and 3/8 tsp. yeast. Whisk until smooth to incorporate air, about 2 minutes. Scrape down sides and cover with plastic wrap. Let stand 1 hour, then refrigerate overnight. Remove from refrigerator 30 minutes to 1 hour prior to mixing with other ingredients.

Combine the remaining flour, dry milk and remaining yeast in separate bowl. Sprinkle on top of sponge to cover completely. Cover tightly with plastic wrap, and allow to ferment 1 to 4 hours at room temperature.

Add cheese, butter, mustard and cayenne pepper, and mix with dough hook until rough dough forms. Cover with plastic wrap, and let rest 20 minutes.

Sprinkle on the salt and knead on medium until dough is smooth and shiny and sticks slightly to bottom but not fingers. Add additional flour/water sparingly if needed to obtain consistency.

Place dough in greased container, and rise until doubled, about 1 1/2 to 2 hours. Turn dough onto lightly floured surface and gently shape a rectangle, keeping as many air bubbles as possible. Gently fold like a letter. Return to greased container and let rise until doubled, about 1 to 2 hours.

Turn dough onto lightly floured surface and shape into loaf. Place in greased 8 x 4 loaf pan. Cover loosely and let rise until dough is approximately 1 inch above sides of pan, about 1 1/2 to 2 hours. Preheat oven to 350ºF.

To bake bread, place 1/2 cup ice cubes in pan below the bread in the oven. Bake 45 to 50 minutes until golden brown and toothpick comes out clean. (Rotate pan halfway through baking for even cooking.)

Glaze bread with melted butter if desired. Cool on wire rack.

No comments: