Rosemary Cheddar Bread

🧂 Ingredients

• 450 g all purpose flour

  or bread flour (see note)
• 150 g whole wheat flour
• 450 ml water

  at room temperature
• 2 tsp instant yeast

  (see note for alternatives)
• 9 g salt
• 75 g cheddar cheese

  plus a little more for the top
• 1 tsp fresh rosemary

  minced
• olive oil

Instructions

• 1 Combine the dry ingredients, cheese, and rosemary in a stand mixer with a dough
  hook attachment. (See note below for hand-kneading instructions).
• 2 Turn your mixer on to a relatively low setting and add the water a little bit at
  a time. Once all the water has been added, increase the speed of the mixer
  slightly. Allow the mixer to knead the dough until nearly all of the dry flour
  has been incorporated and the dough forms solid ball.
  
  If after about 2 minutes your dough is still a little shaggy or some of the
  flour won't incorporate, add 1 tsp of water. Repeat as necessary.
• 3 Coat the sides of a large bowl with 1-2 teaspoons of olive oil. Transfer the
  dough to the bowl, then cover and set aside. Allow the bread to proof until
  doubled (approximately 1 hour, though this may vary depending on temperature,
  etc.).
• 4 Transfer the dough to a silicone baking sheet (my preference) or lightly floured
  baking sheet.
• 5 Imagining your dough as a square, stretch each of the four sides up and into the
  center of the dough one at a time to form a tight ball. Pinch the newly formed
  central seam together, then flip the dough over so the seam side is down.
• 6 Shape the ball of dough into your desired shape. I usually do a long oval, but
  you can do a round boule, etc,
• 7 Proof the dough for an additional 20-30 minutes.
• 8 Preheat your oven to 450°F (232°C), with a rack in the lower third. If you have
  a pizza/bread stone, I recommend using it.
• 9 Using a razor or very sharp knife, score the surface of the bread. Sprinkle the
  extra cheddar cheese over the loaf.
• 10 Transfer the dough to the oven. Bake for 30 minutes, or until the outside is a
  golden brown. Cool finished loaf on a rack for ~1 hour before slicing.

Nutrition Info