I decided to make a bread that I hadn’t made before on Sunday morning. I’ve recently found a really lovely, tangy mature cheese in Sainsbury’s – Shropshire Red. A delicious, tangy red cheese. So, because of the cheese I decided to try this bread recipe from the book Bread Revolution. The result is a nice, tasty loaf with a very lightly crusty crust and a nice texture.
This recipe makes 2 small 400g loaves or 1 1lb loaf. I decided to halve the recipe and just make one 400g loaf.
500g of strong white bread flour
10g of fine sea salt
10g of golden caster sugar
100g of grated strong cheddar
7g of fast acting yeast
1 tablespoon of olive oil
300ml (or thereabouts) of warm water
Combine the flour, salt, sugar and grated cheese in a bowl. Add the yeast and mix in well.
Make a well in the centre and add the olive oil and then stir in the water, gradually, mixing to make a soft dough.
Turn out the dough on a lightly floured surface and knead for 10 minutes or so, until smooth and elastic.
Place in a lightly oiled bowl, cover with a damp cloth and leave to prove for an hour.
Turn out the dough onto a lightly floured surface, knock back and allow to rest for 5 minutes.
Shape into a ball loaf, (or, if you’re making the full sized recipe, divide the dough in half and shape both halves into loaves.) and place on an oiled baking tray. Cover with a damp cloth and leave to prove for a further hour.
Preheat the oven to 220.
Just before putting the loaf in the oven I lightly cut three diagonal slashes in the top of the loaf with a sharp knife.
Place the loaf in the oven, along with a small metal dish of water, to provide steam, and bake for 15 minutes. After 15 minutes turn the temperature down to 190 and bake for a further 15 minutes.
Remove from the oven and cool on a wire rack.