I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Tuesday, July 4, 2023

No Knead Cheese Bread

Super easy no knead bread that's soft on the inside and crisp on the outside, with molten cheese ribboned throughout. 

3 cups flour, plus more for dusting
1/2 tsp rapid rise yeast
1 tsp salt
1 1/2 cups lukewarm water, 105°F
1 1/2 cups shredded cheese (cheddar, Monterey Jack or colby are good)

4 tbsps or up to 1 cup chopped chives (in this one I used 4 tbsps)
some dry oregano

Preheat your oven to 450°F and place your Dutch oven or other oven save pot in for 30 minutes.

Combine the flour, yeast, salt and water in a bowl and mix until shaggy with no dry spots. It should be sticky, not kneadable. Place in an oiled bowl, cover with plastic wrap and let rise in a warm spot for 3 - 5 hours.
Then flour your work surface and turn the dough out.

Pull it out a bit to roughly an 8" round and layer about 1/3 of the cheese, chives and oregano, then fold it over on itself using floured hands or a large spatula. Layer more cheese, etc and fold it over again, do it again with the remaining cheese then one last fold over with no cheese for a total of 4 times then form into a ball. (You can just divide the cheese, etc in 1/2 instead of 1/3's if you like but still fold over 4 times)

Place the dough ball, seam side down, on a square of parchment paper and score the top.

Remove the preheated pot from the oven and carefully lift the dough with the parchment and sit it in the pot. Cover and bake for 30 minutes. Next, remove the cover and return to the oven for another 15 minutes or until the internal temperature is 190°F. That scoring you did before baking allows some of the cheese to pop out and be beautiful!

Cool at least 20 minutes, then lift the bread out of the pot using the parchment as handles. Remove the parchment and cool the bread on a rack for at least 1 1/2 hours before slicing.

Cooling before slicing is important because even if it's fully baked, slicing too early will give you slices with doughiness even though it's fully cooked. Patience is definitely a virtue!
Recipe from: andyseastcoastkitchen

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