Wednesday, January 11, 2017

Long-Rise Cheddar Table Bread!

My brother and sister-in-law, who live in Maryland, visited us last week for a belated Christmas. It was a delightful end to a wonderful holiday stretched things out a bit for all the grandkids and was a final opportunity to tear into Christmas presents; we adults all enjoyed catching up with one another around a hearty meal of sauerkraut, pork, dumplings, kielbasa and mashed potatoes (we all got to open some Christmas presents too!) It had been well over a year since we had all been together, so the fellowship was a good as the food we shared! We ended the evening vowing that it would not be so long between visits in the future!

One thing I admire about my brother is that he is quite disciplined.....a few years ago, he discovered that he was pre-diabetic, so he immediately took action by going on a very strict diet. Now several years (and 40lbs.!) later, he is no longer in that medical category. Yay, Carl! He has had to make sacrifices for that victory, however......Carl is also a baker of bread and his new lifestyle (Atkins diet)  doesn't allow carbohydrates - Ugh! I'm afraid I'd have to find another diet...........especially when there's delicious bread like this on the table. 

Don't let the title of the bread put you off......It's SOOOOO easy! Mix it up as you hang out in the it in the frig before you head to hour before you're ready to bake, shape the bread, then BAKE......then ENJOY!!!!!!!!!!!!!! Absolutely Delish! 

 Long-rise Cheddar Table Bread

1 ½ Cups warm water
1 Tbsp/packet Red Star Platinum yeast
3 ¼ Cups unbleached all-purpose flour
2 tsp. salt
1 Tbsp. sugar
½ Cup shredded sharp cheddar cheese

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, until all ingredients are incorporated. (Dough will be a little sticky) . Let dough rise at room temperature for 2-3 hours (cover with a tea towel or plate).  Cover and let rise until doubled. Refrigerate dough overnight. (The dough can be left in the refrigerator for up to 7 days).

When you’re ready to bake, dust your working surface with flour and scrape dough out of bucket and on to the counter. Dust the dough with flour. Quickly shape the dough into a “round”, pulling lightly at the base of the dough and tucking it under. Move the loaf to a parchment-lined baking sheet and let rise for one hour. After 30 minutes (of the hour), preheat your oven to 430. Trim the parchment around the loaf. Sprinkle the loaf with flour and slash the top with a very sharp serrated knife. Place baking sheet in oven after the hour is complete. Bake for 30 minutes, or until golden on top. Cool on a wire rack before slicing. 

Recipe adapted from "New Artisan Bread in Five Minutes a Day", Vermont Cheddar Bread


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