At The Little French Bakery, we take pride in offering delicious and beloved baked goods at farmers’ markets. Among our best-selling items is this delightful Cheddar Herb Bread, which has become a class favorite as well. The joy of stretching the dough across the countertop and generously piling on the cheddar cheese is only matched by the pleasure of savoring the final product. The versatility of this recipe allows you to experiment with different combinations of fresh or dried herbs, tailoring it to the season and your preferences. So, let’s embark on a baking journey filled with cheesy goodness and delightful aromas!
YIELD: Makes four round loaves
INGREDIENTS:
- 7 cups (696 grams) unbleached all-purpose or bread flour
- 1 tablespoon (15 grams) salt
- 4 tablespoons brown sugar
- ¼ cup warm water (about 105°F)
- 1 12-ounce bottle beer, at room temperature
- 1 cup milk (whole, 2 or 1 percent, or skim)
- ¼ cup vegetable oil or unsalted butter, at room temperature
- 2 tablespoons (19 grams) active dry or instant yeast (proof active yeast in ¼ cup water)
- 2–3 tablespoons fresh herbs, or 2–3 teaspoons dried herbs (e.g., chives, tarragon, parsley)
- ½–1 teaspoon red chili flakes (adjust to desired spiciness)
- 2–3 cups (8–12 ounces) grated cheddar cheese
INSTRUCTIONS:
- In a large mixing bowl, combine all the ingredients except the cheese and herbs. Mix until a shaggy, squishy dough forms. Allow the dough to rest for 5 minutes, covered.
- Sprinkle the herbs over the dough and knead to distribute them evenly. Use the pull-fold-flip/slap method to knead until a gluten window is present in the dough.
- Shape the dough into a smooth ball and place it in a well-oiled bowl. Cover with plastic wrap and allow the dough to rise until doubled in size, approximately 1 hour.
- Once risen, gently stretch the dough into a 20×12 inch rectangle. Sprinkle grated cheese over the dough, leaving a 1-inch border on all sides. Roll the dough jellyroll-style, sealing the edge firmly.
- Slice the log of dough into four pieces and place them on a parchment-lined baking sheet, cut side up. Flatten and spread the dough to create loaves approximately 1½ to 2 inches tall and 6 to 8 inches in diameter.
- Cover the loaves with plastic wrap and let them rise for 45 minutes to 1 hour, until they are expanded and puffy.
- Preheat your oven to 350°F while the bread is rising.
- Before baking, whisk an egg with a fork and use a pastry brush to apply an egg wash on the loaves.
- Bake the loaves in the preheated oven for about 25 minutes or until they turn golden brown and an instant-read thermometer inserted into the center reads 180°F.
- Transfer the loaves from the pan to a cooling rack and let them cool. Enjoy this delightful Cheddar Herb Bread sliced in wedges or crosswise for toasting, and share the deliciousness with friends and family!
TIPS:
- Choose High-Quality Cheese: Opt for good-quality cheddar cheese that complements the flavor of the bread. You can use mild or sharp cheddar, depending on your preference.
- Experiment with Herbs: Feel free to get creative with the herbs you use. Consider combinations of chives, tarragon, parsley, or other favorite herbs to enhance the flavor profile of the bread.
- Kneading Technique: When kneading the dough, use the pull-fold-flip/slap method to develop gluten and achieve a smooth, tender dough.
- Proper Rising: Allow the dough sufficient time to rise. The rising process might take longer if the liquids used were cooler, so be patient and wait until the dough has doubled in size.
- Egg Wash for a Golden Finish: For a beautiful golden-brown crust, use an egg wash to brush the loaves just before baking.
