3 Meter Para Bellum
Handloader
- Apr 17, 2020
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- 597
Who doesn't like home made bread! This is what I make most often with a twist; these have cheddar cheese in them. Just came out of the oven and waiting for it to cool enough to eat.
Cheese Bread
- Thread starter 3 Meter Para Bellum
- Start date
DrMike
Ballistician
- Nov 8, 2006
- 37,853
- 7,629
Looks great. 
Want to give your recipe?
Want to give your recipe?
- Nov 4, 2004
- 26,267
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It does look great. I'm open to taste testing if you send me a loaf. 
JD338
JD338
- Thread starter
- #4
3 Meter Para Bellum
Handloader
- Apr 17, 2020
- 400
- 597
I did some photo documentation of the process a little while back on an earlier batch. In the ingredients I included the cheese, but if you want to make it without, just omit the cheese. It is really good with cheese though...
Ingredients:
1 tbs Active Dry Yeast
1 1/2 tbs Salt
1 1/2 tbs Sugar
3 Cups Luke Warm Water
6 1/2 Cups All Purpose Flour
1 Cup Grated Sharp Cheddar Cheese
Yesterday evening I made the dough. I start by putting the salt, sugar, and yeast in, then pouring the warm water over that and giving it a stir. The yeast doesn't need to disolve, the stirring just gets it a bit more uniform. Then I add the flour and cheese, just stiring it with a wood spoon until uniform in a big bowl, no kneading. You can use a heavy duty mixer with a paddle, but I prefer the easy cleanup of just stiring it by hand, a wood spoon being the only dirty utensil. Then I left it out on the counter for two hours before putting it in the fridge overnight. This morning I pulled out the dough, sprinkled the top with flour. I cut out a pound of dough and put it on a well floured plate, quickly folding it into a boule, bunching the sticky parts of the dough together at the top, then flipping it over and leaving an easy to handle floured exterior. I gently shape the boule a little before setting it on a oiled baking sheet. I do a second one just the same.
The leftover dough can be kept in the fridge for up to a week to make more of any kind of bread you want. Over that week it will gradually develop some sourdough tones.
The loaves sit for 40 mins. at room temperature. During the last 10 mins. I pre-heat the oven to 450 F with broiler pan on the bottom rack. Once the dough has sat and the oven is heated, I sprinkle some more flour on top of the dough to help make the slashes easy. My favorite slash pattern is the three radiating cuts, but it is boring to do two the same way, so I always pick something else for the second loaf. My favorite knife for slashing loaves is a very sharp boning knife that gets a coarse edge finish for dealing with meat. A serrated knife might work better if you don't have a particularly sharp plain edge on hand.
Now I heat up 1 cup of water until it is just about steaming in the microwave. I put my loaves in the oven then quickly pour the heated water into the broiler pan on the bottom rack to add steam. Bake for 30-35 mins. In my case it is usually only 30 mins.
And voila, delicious homemade bread! This is the easiest way that I have found to make bread so far and I really like how it comes out.
I also frequently bake a two pound piece in a loaf pan that has been greased with butter, which is what I did with the leftover dough from the batch above.
Ingredients:
1 tbs Active Dry Yeast
1 1/2 tbs Salt
1 1/2 tbs Sugar
3 Cups Luke Warm Water
6 1/2 Cups All Purpose Flour
1 Cup Grated Sharp Cheddar Cheese
Yesterday evening I made the dough. I start by putting the salt, sugar, and yeast in, then pouring the warm water over that and giving it a stir. The yeast doesn't need to disolve, the stirring just gets it a bit more uniform. Then I add the flour and cheese, just stiring it with a wood spoon until uniform in a big bowl, no kneading. You can use a heavy duty mixer with a paddle, but I prefer the easy cleanup of just stiring it by hand, a wood spoon being the only dirty utensil. Then I left it out on the counter for two hours before putting it in the fridge overnight. This morning I pulled out the dough, sprinkled the top with flour. I cut out a pound of dough and put it on a well floured plate, quickly folding it into a boule, bunching the sticky parts of the dough together at the top, then flipping it over and leaving an easy to handle floured exterior. I gently shape the boule a little before setting it on a oiled baking sheet. I do a second one just the same.
The leftover dough can be kept in the fridge for up to a week to make more of any kind of bread you want. Over that week it will gradually develop some sourdough tones.
The loaves sit for 40 mins. at room temperature. During the last 10 mins. I pre-heat the oven to 450 F with broiler pan on the bottom rack. Once the dough has sat and the oven is heated, I sprinkle some more flour on top of the dough to help make the slashes easy. My favorite slash pattern is the three radiating cuts, but it is boring to do two the same way, so I always pick something else for the second loaf. My favorite knife for slashing loaves is a very sharp boning knife that gets a coarse edge finish for dealing with meat. A serrated knife might work better if you don't have a particularly sharp plain edge on hand.
Now I heat up 1 cup of water until it is just about steaming in the microwave. I put my loaves in the oven then quickly pour the heated water into the broiler pan on the bottom rack to add steam. Bake for 30-35 mins. In my case it is usually only 30 mins.
And voila, delicious homemade bread! This is the easiest way that I have found to make bread so far and I really like how it comes out.
I also frequently bake a two pound piece in a loaf pan that has been greased with butter, which is what I did with the leftover dough from the batch above.
DrMike
Ballistician
- Nov 8, 2006
- 37,853
- 7,629
A generous offer, Jim.It does look great. I'm open to taste testing if you send me a loaf.
JD338
I'd make such an offer but it would take too long for it to get this far north. Undoubtedly, some dear soul in Canada Customs would feel compelled to give a taste test.- Thread starter
- #6
3 Meter Para Bellum
Handloader
- Apr 17, 2020
- 400
- 597
Hey, it's pretty easy to make. It's been a very consistent recipe for me so far and doesn't take nearly as long as many other methods. No kneading!It does look great. I'm open to taste testing if you send me a loaf.
JD338
- Thread starter
- #7
3 Meter Para Bellum
Handloader
- Apr 17, 2020
- 400
- 597
Whoops, I meant to post this in the food and recipes section.
Last edited:
salmonchaser
Ammo Smith
- Dec 13, 2013
- 5,489
- 6,958
You are a man of many talents.
- Thread starter
- #9
3 Meter Para Bellum
Handloader
- Apr 17, 2020
- 400
- 597
I have some interesting life circumstances. Poor health has prevented me from being able to do certain things that take up a lot of time in the average person's life, and that has allowed me to invest time learning a variety of skills that do fit within my current limitations.
DrMike
Ballistician
- Nov 8, 2006
- 37,853
- 7,629
Overcoming our limitations makes for a full and rewarding life!
