Vermont Cheddar Bread
Vermont Cheddar Bread, from The Best of Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg, M.D. and Zoë François, is tender, cheesy, and practically a meal all on its own.
Good To Know
This recipe makes four loaves, slightly less than 1 pound each. It can be halved (or doubled), or use half for loaves and half for bread sticks.
Mix yeast, salt, and sugar with water in a 6-quart bowl or a lidded (not airtight) food container.
Mix in flour and cheese without kneading, using a spoon or a stand mixer fitted with the paddle attachment. (If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.)
Cover dough (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it’s easier to handle when cold. Refrigerate dough and use over the next 7 days.
Dust surface of refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust dough piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough ball a quarter-turn as you go. Allow dough to rest 1 hour on a pizza peel that has been covered with cornmeal or parchment.
Sprinkle dough liberally with flour and slash top about ½ inch deep, using a serrated bread knife.
Slide loaf directly onto hot stone. Pour hot water into broiler tray and quickly close oven door.
Bake dough until richly browned and firm, about 30 minutes. (Smaller or larger loaves will require adjustments in resting and baking time.)
Cool bread on a rack before slicing and eating.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 1987mg 82%
Carbs 155g 51%
*Percent Daily Values are based on a 2,000 calorie diet.