Ingredients
Equipment
Method
- Using warm water (not too hot and not cool), add one packet of active dry yeast to the top of the warm water and stir. Add 1 tsp sugar to the water and stir again. Allow the yeast mixture to activate for approximately 10 minutes.
- In a medium sized mixing bowl, add the bread flour (measured by spooning the flour into the measuring cup and smoothing). Add the salt and stir to combine.
- Melt the 2 Tablespoons of salted butter and set aside.
- Once the yeast has activated and is bubbly/foamy on the top, gently pour the liquid mixture into the dry ingredients.
- Add the melted butter and gently fold in the ingredients until the flour is no longer visible. The dough will be sticky. (I find a rubber spatula is the best stirring utensil to use.)
- Cover the dough with plastic wrap and place in a warm place to rise. Leave the dough untouched for 2 hours. The dough will rise and will still be sticky. Small bubbles will form on the top.
- One and a half hours into the rise. Preheat the oven to 425 degrees F. Once the oven is preheated, place the bottom of a Dutch oven pot into the oven. Heating the Dutch oven for 25 minutes. *Heating the Dutch oven allows the pot to be very hot before placing the dough inside it- creating the perfect bread baking environment.
- *Turn the oven temperature down to 400 degrees F.
- Adding a sprinkle of flour to the bread dough if necessary. Gently use a bread scrapper to remove the sticky dough from the sides of the bowl. Add the dough to a piece of parchment paper (large enough to fit inside the Dutch oven). Roughly form the dough into a round shape... but don't focus on the shape too much here.
- Carefully remove the Dutch oven from the hot oven. Using the corners of the parchment paper, carefully gather the edges and lift the paper (and the bread dough) up and into the center of the hot Dutch oven. Note: Be very carefully not to touch the hot Dutch oven sides.
- Place the Dutch oven back in the oven and bake with the lid on for 30 minutes. After this time, carefully remove the lid. Add the shredded English cheese and a pinch of coarse salt to the top of the bread. Placing the lid-less Dutch oven back into the oven, bake the bread for another 15 minutes. The bread is ready to come out of the oven when a food thermometer reads 190 degrees F, and the bread is golden brown on the top.
- Allow the bread to cool a few minutes and then serve with a pat of butter or with soup...or on its own. Enjoy!
Notes
*If you do not have a Dutch oven, you can also bake this bread in an oven safe baking pan. You can mimic the steaming effect of the Dutch oven by creating your own steam bath method. Use the steam bath method for approximately twenty minutes and then carefully remove the water pan from the oven so that the bread's crust can have a chance to crisp. Be very carefully with this method as removing the water bath from the oven can be dangerous. Also, make sure to use the appropriate heat safe pan as thin baking sheets can warp in the heat.
*Store leftover bread in an airtight container... but make sure to allow it to cool before doing so. Fresh bread is best eaten immediately- or the following day. However, the leftovers of this bread taste lovely toasted and buttered.
*You can use AP flour instead of bread flour
*This recipe can be made without the cheese topping, and it is also delicious.