This is a coarse textured, lusty bread that you make in a springform pan (or two loaves). It is one of those signature breads people will remember about you.
It suits toast or sandwiches or just buttered with slices of tomatoes on top.
1 ¾ cup warm water
5 ½ teaspoons instant yeast
4 teaspoons sugar
2 ¾ teaspoons salt
1 tablespoon honey
2 tablespoons grainy mustard
½ teaspoon fresh ground black pepper
3 cups sharp orange cheddar, shredded
1 cup shredded Asiago cheese (Wisconsin type)
2 cups, shredded raw potatoes (skins on, use red-skinned potatoes)
6-7 cups bread flour
Shredded cheddar cheese
Ground black pepper
Line a baking sheet with parchment paper. Spray one 9 by 5 inch loaf pan with nonstick cooking spray and prepare a 10-inch springform pan the same way.
In a mixer, hand whisk the water and yeast together. Quickly stir in the sugar, salt honey, mustard, pepper, cheese, potatoes and most of the flour. Knead, adding in more flour as required to make a very soft dough (the potatoes will make it quite wet and more flour will be needed but you want a somewhat batter dough –not a bouncy one), about 6-8 minutes.
Remove the dough hook and cover the entire bowl and machine with a large plastic bag or sheeting. Let rise 40 minutes or so, or until dough is puffy but not quite doubled (you do not want it to topple). Divide dough in two and spoon each portion into the prepared pans. Spray with nonstick cooking spray; cover with plastic and let rise another 20-30 minutes.
Dust with more cheese and a generous shower of black pepper.
Preheat oven to 350 F. Bake until the top is light browned and the bread seems crusty, about 45 minutes. Cool 10 minutes in pans and then turn out onto the baking sheet to cool further. This bread does not fully brown – it stays quite pale.
Makes two breads
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.