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Easy Cheese Bread

March 17, 2011

I love bread.  It is the perfect food.  I love bread so much that I gave it up for lent last year.  I’ve done it before and let me tell you it’s really hard.  Bread makes everything better.  This cheese bread really was an awesome side to dinner.

We grilled over the weekend.  I have spring fever and so does my husband.  He moved the grill onto the patio along with the patio furniture over the weekend.  We do grill over the winter, but since the grill is stored in the garage we don’t do it as often as we like.  We grilled pork chops and I made this easy cheese bread. 

This bread could easily be made into cheese stuffed rolls.  I also think that you can go wild with the cheese combinations.  I actually didn’t have any Havarti on hand and  used some Dubliner Irish cheese.  Dubliner cheese is dry like Parmesan cheese but slightly sweeter and nuttier.

Cheese Bread

  • ¼ ounces, weight Active Dry Yeast (one Envelope)
  • ½ cups Warm Water
  • 1 teaspoon Sugar
  • 1-⅔ cup Flour
  • 1 teaspoon Kosher Salt
  • 1 whole Egg, Lightly Beaten
  • ¼ cups Shredded Dubliner Irish Cheese
  • ½ cups Shredded Whole-milk Mozzarella
  • Sea Salt

Sprinkle yeast over warm water and stir in sugar. Let stand until frothy, about 5 minutes.

Mix salt and flour in a bowl, then stir in egg and the yeast mixture to form a dough.  Using your hands knead until smooth and elastic (dough should pull away from sides of the bowl but stick to the bottom – add flour by the teaspoon until it tightens up), about 10 minutes. Form into a ball and let rest in a bowl on the counter, covered with plastic wrap, punching down with a wet fist every hour, for at least 2 hours and up to 3.

Preheat oven to 500°F with rack in middle.

Turn out dough onto floured countertop, turning to coat, then flatten into a 7-inch disk. Toss together cheeses, some sea salt and some basil.  Press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough together on top to enclose the cheese. Then begin to flatten ball into a disk, pressing down from the top and spreading cheese out from center, until dough is an 11-inch disk.

Dust with an egg wash and sprinkle with additional sea salt.  Place on a parchment lined cookie sheet and bake 12-15 minutes.

Slice and serve.

Here’s the original.  I altered the cooking style slightly as well as added the sea salt.  Again it’s so versatile you can really do so much with this simple delicious recipe.

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2 comments

  1. So glad you tried this recipe – it’s so naughty and so good! There really is nothing better than bread and cheese, is there? I can’t wait to read your blog.


    • Cheeks-
      It is a great recipe. Thanks again for sharing!
      Karen



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