Vermont Cheddar Cheese Bread

Friday, December 21, 2012

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When I think of this bread I think of avocado sandwiches…
Ham, or chicken…
And then my mind goes to the baloney that we would oogle at when we went to the store… the one where it already has the cheese in the baloney…
I remember as a kid always wanting Mama to buy some… and thought what a treat it would be to have cheese already mixed in…
I finally got over that obsession when I seen some that the cheese was moldy and the “meat” looked good as new…

Ok… I completely ruined my train of thought…
Just make this bread…
Don’t think of moldy cheese or slimy baloney…

Mix together everything but the water….

Mix in the water


Vermont Cheddar Cheese Bread

Makes four 1 pound loaves

3 cups of warm water
1 ½ tablespoons yeast
1 ½ tablespoons salt
1 ½ tablespoons sugar
6 ½ cups of bread flour
2 cups of cheddar cheese (sharp is the best)
Mix the yeast, salt, sugar, cheese and flour
Add water.
Mix till all the flour is moistened
 Cover (not airtight or you will have an explosion on your counter) and allow to rest at room temp until dough rises and collapse.. About 2 hours
You can then shape and bake the dough, though it is easier to handle when cold. Refrigerate the dough in a covered (again not airtight container) up to 7 business days
 On baking day, shape loafs to desired size and either place on a well oiled sheet of wax paper or a well flour dusted towel
Allow to rest one hour (40 minutes for non refrigerated dough)
On a well preheated pizza stone bake at 450 for about 25 minutes..
Allow to cool before eating the whole loaf by yourself.


kathy said...

So you allow the yeasty dough to COLLAPSE? I thought that would destroy the whole action. Is that another old wives tale?

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