Posts Tagged ‘cheddar’

2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
1/4 cup butter, melted and cooled
2 large eggs at room temperature
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/2 tsp kosher salt
12 oz sharp cheddar, grated
1/4 cups melted butter for brushing dough

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour with sugar and salt.

Add yeast mixture and melted butter to flour mixture and combine on low speed. Add eggs one at a time, mixing until each is combined. Add half of the grated cheddar and mix until incorporated. Knead on medium speed for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan. Dust your workspace with flour and turn out dough. With a rolling pin, roll the dough into a 16 x 16-inch square. Brush with melted butter and cover with remaining cheese.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake in a 350F oven for 35-40 minutes, until the top is golden brown and centre is baked.

Allow to cool in pan for a few minutes, then turn out onto a rack. Serve warm.

Baker’s note: For an even more tender loaf, after the first rising, refrigerate dough for several hours or overnight, before rolling out and continuing recipe.

Read Full Post »