Recipe

Ultimate Cheese Bread Recipe

Add Step-by-Step Photos	Marky90 / All my dishes 1 year, 2 months ago Chewy, oven-hot bread with a crown of crusty melted cheese… does it get any better? This recipe comes from the French Pastry School in Chicago. I can live on just this wonderful stuff for the rest of my life and be happy! (of course with Chardonnay) Life is good.... More Prep:40m Cook:20m Servings:8	Marky90
	cheese bread fabulous

Hope you like cheese

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Ingredients

Starter:

1 1/4 cups King Arthur Unbleached Bread Flour

1 teaspoon salt

1/2 teaspoon instant yeast

1/2 cup cool water

Dough:

All of the starter

1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*

1 teaspoon salt

3 1/2 cups King Arthur Unbleached Bread Flour

1/2 teaspoon instant yeast

*Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling

2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)

1 tablespoon garlic oil (optional)

P.S Prep and Cook time does not include overnight for the starter, but worth the wait!

Directions

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.

To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.

Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.

Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.

Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.

Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.

Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.

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Comments

minitindel 1 year, 2 months ago said:
Oh miss marky i love this yum....cant wait to bake some .thank you nothing like the smell of baking bread

pamelanava 1 year, 2 months ago said:
OMG, YUMMMMYYY!! I knew that we should be great friends! :-)

henrie 1 year, 2 months ago said:
Sounds very good, thanks for sharing, you have my 5 forks. Pass the Chardonnay!

mjcmcook 1 year, 2 months ago said:
Hello ~
CHEESEALICIOUS "5"FORK!!!!! Bread ~
Really makes your 'Mouth-Water'!
I will Make&Taste real soon ~
Blessings ~*~ mj ~*~

jett2whit 1 year, 2 months ago said:
Oh yummmmmmm! I can see a big bowl of soup and some of this cheesy bread! I bet it smells sooooo good baking!

sas 1 year, 2 months ago said:
I am not going to make this but this is the most enticing picture(when you enlarge it)and bread recipe that I have seen. I am not going to make it because I will gain 12 lbs. instantly. Henrie pass the chardonnay my way-no bogarting my friend!! I do love Markys recipes a lot, she is brilliant

shirleyoma 1 year, 2 months ago said:
OH THIS SOUNDS FANTASTIC!! Got my 5

lura 1 year, 2 months ago said:
Wow! this sounds fantastic. It is definitely a keeper. Thanks for the yummy post. :)