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
Bake…
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.
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1 comments:
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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