Aged Cheddar-Rosemary Bread
The bread turns golden with a crusty cheesiness that I can’t describe. You’ll just have to experience it for yourself.Print this recipe
2¼ cups warm water, divided
1 tablespoon dry yeast
1 tablespoon granulated sugar
4 tablespoons unsalted, melted butter
1 egg, beaten
1½ tablespoons kosher salt
½ teaspoon ground black pepper
6 - 6½ cups all-purpose flour
1½ teaspoons finely chopped rosemary
1 pound grated aged cheddar
1. Place ¼ cup water in a small bowl. Sprinkle the yeast evenly over the top. Let the yeast bloom for 5 minutes. Add sugar and whisk until smooth.
2. In the bowl of a stand mixer, whisk together remaining 2 cups water, butter, and egg until smooth. Whisk in the salt, pepper, and rosemary.
3. Add the yeast mixture and whisk well.
4. Fit the mixer with a dough hook and add 6 cups of flour. Mix on medium until dough comes together.
5. Add the cheddar and continue kneading on medium speed until dough is smooth and elastic, about 7 to 10 minutes.
6. Lightly flour the counter and turn the dough out on to the counter. Knead for a couple minutes and then form into a ball.
7. Lightly butter a large bowl. Place the dough in the bowl and then flip over to coat the dough with butter on both sides.
8. Cover with a damp towel or plastic wrap and place in a warm corner and let rise until doubled, about 1 hour.
9. Preheat the oven to 400 degrees F. Butter 2 loaf pans.
10. Punch the dough down and divide into 2 even pieces. Shape into loaves.
11. Cover with a damp towel or plastic and let rise until doubled, about 40 minutes.
12. Place in the preheated oven and bake for 10 minutes. Reduce heat to 350 degrees F and bake until golden, another 25 to 30 minutes.
Use this bread for Maria Helm Sinskey's Ultimate Grilled Cheese