Cheddar & Herb Bread
Fluffy, braided bread full of sharp cheddar and fresh herbs.
Ingredients
- 4 cups bread flour
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2/3 cup buttermilk, warm (between 100-110 degrees)
- 2/3 cup water, warm (between 100-110 degrees)
- 1 packet of instant yeast
- 4 tablespoons butter, melted
- 1 tablespoons butter, room temperature
- 1 tablespoons extra virgin olive oil
- 2 cups sharp cheddar, shredded
- 1/2 cup fresh herbs, finely chopped
Instructions
- Combine 3 1/2 cups of flour, 1 teaspoon of salt and 3 tablespoons of sugar into a large mixing bowl
- Whisk together 2/3 cup of water, 2/3 cup of buttermilk and 1 packet of instant yeast until the yeast dissolves
- Add the yeast mixture and 3 tablespoons of melted butter into the flour mixture
- Mix until a soft dough forms
- Transfer the dough onto a floured work surface
- Knead the dough for 3-5 minutes. The dough should feel soft and elastic, tacky, but not sticky. If the dough is sticky, add a bit more flour until it no longer feels sticky
- Once you are done kneading, begin tucking the sides of the dough under to form it into a ball
- Place the ball of dough into a large glass bowl that has been greased with 1 tablespoon of olive oil
- Cover the bowl tightly with plastic wrap and a kitchen towel and allow it to rest for 60-90 minutes in a warm place
- Once the dough has doubled in size, transfer it onto a floured work surface and roll it out into a large rectangle
- Cover the entire surface of the dough with 2 cups of cheddar cheese and 1/2 cup of finely chopped herbs
- Roll the dough tightly, starting on the short end (see photos above)
- Cut the rolled dough in half longwise
- Gather the two halves together at the top and braid the dough three times over (see photos above) and finish the braid by gathering the bottoms together neatly
- Transfer the braided dough into a buttered 9"x5" loaf pan and cover it loosely with non-stick plastic wrap
- Rest for 20-25 minutes or until the dough has puffed up about 1 inch over the sides of the pan
- Preheat your oven to 350 degrees
- Remove the plastic wrap and place the loaf onto the middle rack in your preheated oven
- Bake at 350 degrees for 40-45 minutes or until the bread is deeply golden brown and the internal temperature reaches 185-190 degrees
- Transfer the loaf (in the pan) onto a cooling rack and brush the crust with 1 tablespoon of melted butter
- After 5 minutes, transfer the loaf out of the pan and directly onto the cooling rack
- Allow the bread to cool for 60 minutes before cutting
- Store in an airtight container at room temperature