And of course, either of these would make a great sandwich bread. Soup night? Cheddar and Herb will go perfectly with it. Pasta night? Toast up some of the Parmesan Garlic Herb (toasting or popping under the broiler for a bit, really brings the flavours out in this one!). And these loaves freeze beautifully, so slice them up and pop them in the freezer and pull some out whenever a side of bread is in order. Of course, this is a yeast bread, so it doesn’t really qualify as “quick”, but it is easy and with one baking session, you’ll be rewarded with two great and different loaves. Today, it was a Cheddar and Herb and a Parmesan Garlic and Herb. A batch makes two loaves, so I have taken to making two different versions when I make it. That’s definitely the case with this Soft Cheese Bread Loaf, first discovered a couple of years ago in Peter Reinhart’s book “Artisan Bread Every Day”. So many recipes, so little time! So when something makes a repeat performance in my kitchen (or several, in this case), I figure it’s worth sharing. I have a cooking queue of new recipes to try that’s a mile long. Delicious soft homemade cheese bread, made two ways – a lovely Cheddar cheese version and a Parmesan and Herb version. If you have ANY questions at all, please comment below, or shoot me an email at. I really, really want you guys to make this! I know you will love it, and just maybe get addicted to making homemade bread, like I am! This process is seriously one of the most satisfying ways you can spend time in the kitchen. However, there are more affordable versions that work really well like this one from Lodge. Le Creuset and Staub are known for making excellent quality Dutch ovens. Half way through the bake, you’ll remove the lid and let the loaf continue to brown. You will bake the bread with the lid on the Dutch oven, which traps the steam inside, keeping the crust soft until the loaf rises and expands to max potential. These are usually cast-iron, coated in enamel. The last key element to a great loaf is a heavy weight Dutch oven type pot. Then cover the loaf with a piece of plastic wrap sprayed with nonstick cooking spray. ![]() I really love the shape and structure that these baskets give my bread, but if you’re not ready to invest just yet, you can simply form the loaf, then place it on a piece of parchment paper. You could absolutely use a very large bowl covered tightly with plastic wrap.Īfter forming the dough into round boules, I let them “proof” for a second, quicker, rise in 10-inch woven proofing baskets that are called brotforms (bread forms in German). To mix the dough, I use a large airtight 6-quart tub made by Cambro for this bread. In fact, all of the mixing is done by hand! It’s a really sensory experience, and once you make this bread, you’ll understand why bakers really develop a ‘feel’ for their breads. This recipe doesn’t require any fancy machinery. Then, you shape the dough into round boules, and let them rest for another 45 minutes to an hour while the oven is heating up. This Same-Day Country Loaf is mixed up within 45 minutes in the morning, then left to rise for about 6 hours. I am willing to spend an extra dollar or two on Unbleached organic all purpose flour that I know comes from a good source, and is made ethically. Even most bleached all-purpose flour is made from wheat that is treated with Round-Up. ![]() A big part of the overwhelming amount of people that have gluten intolerances is simply because they’re putting chemicals into their bodies, hidden in loaves of bread. I’ve said this before, but I’ll repeat myself: Real bread should have very minimal ingredients, and they should all be ingredients that you can pronounce. Why go through the effort of making homemade bread? Isn’t is SO much easier to pick up whatever loaf is at the store for $4? Yes, it is easier. The first thing to know when you’re making bread is the WHY. It is amazing sliced for sandwiches and toasts, or larger slabs for garlic bread and alongside hearty soups. Everyone falls in love with the crisp, thinner crust, and pillow-y, chewy interior crumb. I absolutely LOVE this loaf of bread because it is a huge crowd pleaser. And really, it’s super simple, only four (4!) ingredients, and very minimal hands-on work. ![]() I’ll hold your hand through the whole process. ![]() In this post I’m going to give you a real step-by-step tutorial. A great loaf of bread is in your reach, seriously! I know it can be intimidating working with yeast, and shaping the dough. Hi everyone! As you know, one of my main goals this year was to bring you more bread recipes, that are achievable for home bakers. A highly bake-able rustic country style loaf that can be mixed in the morning, and baked in time for dinner!
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