Why did I choose to bake Vermont Cheddar Bread today? Of the many breads that I can bake, why that particular bread?
The answer is simple, really. I found a pack of grated cheddar cheese in our refrigerator. I used it before, but I didn’t finish the entire pack. Since I hate letting things go to waste, I had to use it. What’s awesome is that I found quite a number of recipes online that use grated cheddar cheese!
But curiosity got the better of me. I’ve never eaten Vermont Cheddar Bread (I think), so why not hit not two, but three birds with one stone? I get to try a new recipe, taste new bread and use the leftover cheddar cheese!
Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.
- 1 1/2 cups lukewarm water
- 1/2 tablespoon granulated yeast
- 3/4 tablespoon kosher salt
- 3/4 tablespoon sugar
- 3 1/4 cups all-purpose flour
- 1/2 cup grated cheddar cheese
Mix the yeast, salt and sugar in a big bowl or plastic container.
Add the flour.
Then add the cheddar cheese.
Mix the entire thing. Feel free to use a wooden spoon or your stand mixer.
Cover loosely with a plastic wrap and let it rest for two hours.
When the dough is ready, shape into a ball by pulling the top part of the ball and stretching it across the bottom.
Cover your pizza peel with parchment paper. Place dough on the pizza peel to rest.
Cover the loaf again with plastic wrap. Let it rest for 1 hour.
Put your baking stone in the oven’s middle shelf and the broiler tray on the lowest shelf. Preheat your oven to 450°F.
After the resting is done, dust the dough with flour and make slight cuts at the top.
Put the loaf with the parchment paper on the baking stone. Pour 1 cup of hot water into the broiler tray, and close the oven door fast. (You don’t want to get burned.) Bake for 30 minutes. Once properly baked, slide the bread on to a cooling rack.
The finished experiment for the day. . .Vermont Cheddar Bread!
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