Easy cheese bread.

My mom gets the best breads to go with her meals. I go to the same stores and buy the same breads and they are never as good. Maybe it's because she shops so early in the morning...I don't know.

This bread reminds me of the cheese bread she gets often. It was super easy to make. It looked so professional when it was done and my bread making husband was jealous of my accomplishment.

Recipe:
No-Knead Cheddar Bread

3 cups all purpose flour, unbleached
1/2 teaspoon instant or dry active yeast
1 3/4 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, cut into small cubes
1 1/2 cups water (cool tap water works well)
1 cups shredded cheddar cheese for topping

In a large mixing bowl mix flour, yeast, salt and cheese. Stir to combine. Add water all at once. Stir until most of the flour is absorbed. The dough will not be smooth and some of the flour will still be visible. DO NOT OVER MIX. Cover with plastic wrap and let rise for 12-18 hours or overnight.

Place the dough onto a heavily floured surface. Flour hands and top of dough. Shape into an oval or round loaf. Transfer to a sheet of parchment paper. Cover with plastic wrap. Let sit while oven and pan heat.

Place a 5 quart or larger cast iron pot or enamel covered cast iron pot with a lid into a cold oven and turn oven on to 450 degrees. When the oven has heated to 450, remove lid and drop in dough that is on the parchment paper into the hot pan. Leaving the dough on the parchment paper. The paper will brown, but won't burn. Replace the lid. Bake for 30 minutes. Remove lid from the pan, sprinkle with 1 cup shredded cheddar cheese and continue baking for an additional 15 minutes with the lid completely removed.

Lift bread out of pan using the sides of the parchment paper. Let cool on a wire cooling rack. Makes 1 loaf bread.



http://www.simplysogood.com/2013/01/creamy-tomato-thyme-soup-cheddar-cheese.html?m=1