Ingredients

The following ingredients have 12 Servings
  • ¾ cup warm water (105° to 115°)
  • 1 package active dry yeast (2¼ teaspoons)
  • ½ cup milk
  • 2 tablespoons sugar
  • 2 tablespoons Cabot Salted Butter
  • 1 teaspoon salt
  • 2 ounces Cabot Seriously Sharp Cheddar, shredded (about ½ cup) or ½ cup Cabot Seriously Sharp Shredded Cheddar Cheese
  • 2½ cups King Arthur All-Purpose Flour
  • Olive oil
  • Cornmeal
  • 1 egg
  • 1 teaspoon water

Instruction

  • STIR together in a large bowl the ¾ cup of water and the yeast.  Let stand for 5 minutes.
  • HEAT in a small saucepan over medium heat milk, sugar, butter, salt and cheese until warm (about 120-130°).  Stir the warm milk mixture into yeast mixture.  Stir in flour, dough will be sticky.
  • COAT a large bowl with olive oil and coat a sheet of plastic wrap with cooking spray.  Transfer dough to bowl and cover with the greased plastic wrap.  Chill overnight.
  • LOOSEN dough from bowl and turn out onto a lightly floured surface.  Cover with the greased plastic wrap and let stand for 30 minutes.
  • GREASE a baking sheet and sprinkle lightly with cornmeal.  Place dough on cookie sheet and shape into an oval. Cover and let rise in a warm place until nearly doubled in sized, about 1 hour.
  • PREHEAT oven to 400°F.  In a small bowl, whisk one egg with the teaspoon of water.  Lightly brush over bread and bake for approximately 25 minutes. Remove from baking sheet and cool on a wire rack.
  • Variations: Add spinach (½ cups) and/or garlic into the milk mixture to add extra flavor to the bread.