The ingredients:
- 1 cup Warm Water
- 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
- 1 Tablespoon Honey
- 1 teaspoon Salt
- ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
- 3 cups Bread Flour
- Olive Oil, For Greasing Surfaces
- ½ cups Garlic Butter
Steps for preparation:
Stir water, honey and yeast together In a large bowl. Let yeast proof 5 mins. Once you know yeast is active, After that, stir in salt and the flour in 1/4 cup increments. be sure to not increase your speed higher than a 2 or ‘stir’ If you are using a stand mixer.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean,
Set a timer for 5 mins and walk away. Let the machine knead the dough. After 5 mins, dough should be tacky and smooth but when touched should not leave any dough on your fingers.
Grease the bowl and the dough. Cover with kitchen towel or a plastic wrap and let rise for 60 minutes or until doubled in size.
Punch down dough and cut into two equal portions. After that , Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it doesn’t shrink, also keeps its length.
Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
Meanwhile, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 mins and brush with the melted garlic butter. Bake until bread begins to turn a golden brown, 5-7 mins . After that , Remove from oven and cool quarter-hour.
Cut 1-inch slices 3/4′s of the the way through the loaves. After that, Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 mins or until cheese is entirely melted.
Serve & enjoy immediately.
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