Crusty Cheddar Bread Recipes

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
• In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
• Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
• Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

CHEDDAR BREAD

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
• Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

CRUSTY CHEESE BREAD

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place the starter in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 4 days.
• To make the dough, chop the starter into 10 to 12 pieces and put them in a mixing bowl. Separately, combine the water and milk, then add the yeast and honey and whisk until dissolved. Pour the mixture over the starter and stir to soften the starter.
• Add the flour and salt. If using a mixer, use the dough hook and mix on the lowest speed for about 4 minutes. If mixing by hand, stir with a large spoon for about 4 minutes. The dough should be soft, supple, and tacky but not sticky. Let the dough rest for 5 minutes.
• Mix with the dough hook on medium-low speed, or continue to mix by hand, for another 3 minutes, adding flour or liquid as needed to maintain a soft, supple, and tacky but not sticky dough. Add the onions and mix on the lowest speed or continue mixing by hand for another minute, until the onions are evenly distributed.
• Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.
• Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for about 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking, as described below.
• On baking day
• Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use your hands to gently press them into rectangles 8 inches wide and 12 inches deep. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. Shape the log into a bâtard (see page 21) or extend it into a baguette-style loaf (see page 22) by gently rocking the loaf back and forth. Place the loaves on parchment-lined sheet pans, mist with spray oil, and cover loosely with plastic wrap. Let the dough rise at room temperature for 90 minutes to 2 hours, until the loaves begin to noticeably swell in size.
• About 45 minutes before baking, preheat the oven to 450°F (232°C) and prepare it for hearth baking (see page 30). About 15 minutes before baking, uncover the loaves and score them with a sharp serrated knife or razor blade, making 2 or 3 diagonal cuts about 1/2 inch deep.
• Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425°F (218°C).
• Bake for 15 minutes, then rotate the pans and bake for another 15 to 25 minutes, until the loaves are a deep golden brown and have an internal temperature above 195°F (91°C) in the center.
• Remove from the pans and cool on a wire rack for about 1 hour before slicing or serving.
• Variation
• If you would like to avoid the air pockets caused by the melting cheese, you can knead cubed cheese into the dough after the overnight rise, just before shaping, rather than rolling it up in the dough. This will create little cheese bursts throughout the loaf instead of a spiral.

CRUSTY CHEESE BREAD

Steps:

• Sprinkle yeast over warm water.
• Let stand 5 minutes.
• Stir gently to moisten.
• With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
• Add flour in 1/2 cup portions to form stiff dough.
• Beat well by hand after each addition.
• Cover dough and let rise in a warm place until double (about 1 hour).
• Butter a 1 1/2 quart casserole.
• Stir down dough and transfer to buttered casserole.
• Let rise another 30 to 40 minutes until almost double.
• Preheat oven to 350 degrees.
• Bake 40 to 50 minutes or until golden brown.
• Brush crust with butter and serve.
• Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
• Mix in 1 cup grated sharp cheddar cheese when stirring down dough.