Overnight Cheese Bread
1 portions
610mIf you're interested in bread making, this is a great place to start. This recipe leaves a lot of room for error and takes very little effort.
What you will need
1 1/4 cups warm Water
1/2 tsp Active Dry Yeast
1/4 cup Olive Oil
1 cup Shredded Cheddar
1 1/2 tsp Salt
3 cups AP Flour
(Nutritional facts 279 calories, 10.42 g fat, 40.41 g carbohydrates, 5.61 g protein, 0 mg cholesterol, 1034 mg sodium)How to cook
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Place the warm water in a large mixing bowl. The water should be just a little warmer than body temperature. If you run a faucet over your wrist until it feels slightly warm, that should be perfect.
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Cast the yeast into the warm water. Stir it up.
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Add the olive oil.
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Add the shredded cheddar. If you like this recipe, you can absolutely feel free to try a different cheese next time.
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Stir in the salt.
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Fold in the flour incrementally.
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Once you've added all of the flour, stir and fold until it all comes together in a dough.
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Seal the dough in an airtight container and place it in the refrigerator. Let the dough proof overnight (around 12-18 hours).
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Preheat a dutch oven to 450°F
Place a 6 quart dutch oven in the oven. Preheat the oven to 450°F. Give it a good 30 minutes to heat up the dutch oven thoroughly. Baking in a dutch oven will trap the moisture that comes out of your bread as it bakes, and this will make for a nicer crust and a better rise out of your loaf.
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Lay out a sheet of parchment. Sprinkle a little bit of flour over the surface of the parchment.
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Place the dough at the center of the parchment. Coax the dough into a circle. It doesn't need to be perfect, just neat enough that your bread doesn't come out all misshapen.
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Remove your hot dutch oven from the oven. Take off the lid and place the dough and parchment in the pot. Cover it back up.
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Return the dutch oven to the oven. Bake for 30 minutes. Remove the lid to the dutch oven and bake for an additional 15 minutes to get the crust to a nice golden brown.
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