No-Knead Cheddar, Tomato, and Garlic Bread - Powerful Handmade site

No-Knead Cheddar, Tomato, and Garlic Bread

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No-Knead Cheddar, Tomato, and Garlic Bread

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No-Knead Cheddar, Tomato, and Garlic Bread Recipe No-Knead Cheddar, Tomato, and Garlic Bread Recipe

Cheese, garlic, and sun-dried tomatoes are rolled into this savory, no-knead loaf, growing layers of daring flavors underneath a golden, chewy crust. You can use slices of this bread to make the whole thing from outstanding grilled cheese and open-faced sandwiches to easy toast for breakfast or snacking.

At a look

Prep
Bake
Total
Yield
1 huge loaf

Ingredients

Dough

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1 cup semolina flour
  • 1 teaspoon rapid yeast
  • 1/2 cup Vermont cheese powder, non-compulsory; for added taste
  • 1 1/2 teaspoons salt
  • three tablespoons garlic oil
  • 1 1/2 cups lukewarm water

Filling

  • 1/2 cup sun-dried tomatoes, julienned
  • 6 garlic cloves, peeled and minced
  • 1 cup diced and/or grated cheddar cheese

Topping

  • 1 medium tomato or 1 pint varied cherry tomatoes
  • three to six garlic cloves

Dough

  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • five three/four oz semolina flour
  • 1 teaspoon rapid yeast
  • 2 oz Vermont cheese powder, non-compulsory; for added taste
  • 1 1/2 teaspoons salt
  • 1 1/four oz garlic oil
  • 12 oz lukewarm water

Filling

  • 2 oz sun-dried tomatoes, julienned
  • 6 garlic cloves, peeled and minced
  • four oz diced and/or grated cheddar cheese

Topping

  • 1 medium tomato or 1 pint varied cherry tomatoes
  • three to six garlic cloves

Dough

  • 361g King Arthur Unbleached All-Purpose Flour
  • 163g semolina flour
  • 1 teaspoon rapid yeast
  • 57g Vermont cheese powder, non-compulsory; for added taste
  • 1 1/2 teaspoons salt
  • 35g garlic oil
  • 340g lukewarm water

Filling

  • 57g sun-dried tomatoes, julienned
  • 6 garlic cloves, peeled and minced
  • 113g diced and/or grated cheddar cheese

Topping

  • 1 medium tomato or 1 pint varied cherry tomatoes
  • three to six garlic cloves

Instructions

  1. Weigh the flours, or measure them by way of gently spooning them right into a measuring cup and sweeping off the surplus. Combine the flours, yeast, cheese powder, salt, garlic oil, and water in a big blending bowl, or a big (6-quart), food-safe plastic bucket.
  2. Mix and stir the whole thing in combination to make a sticky, elastic dough; this may take about 90 seconds on medium pace in a stand mixer or three to four mins by way of hand.
  3. Place the dough in a frivolously greased bowl or emerging bucket, hide it, and let it leisure at room temperature in a single day, or for a minimum of eight hours; the dough will change into bubbly and upward push somewhat a bit of, so ensure that it is in a big container.
  4. When you are ready to proceed, flip the dough out onto a frivolously greased floor, and pat it right into a 12″ x 14″ rectangle.
  5. Spread the sun-dried tomatoes, garlic, and cheese over the outside of the dough. Starting with an extended facet, roll the dough right into a log.
  6. Place the dough in a frivolously greased lengthy coated baker.
  7. Cover the baker with its lid and permit the dough to upward push till it is very puffy, about 1 1/2 to two hours.
  8. In the intervening time, minimize the tomato into 5 slices (if the use of a full-size tomato). Peel the garlic cloves; slice them, if desired.
  9. Towards the top of the emerging time, preheat your oven to 450°F.
  10. Line the tomato slices or scatter the cherry tomatoes down the loaf, and use the garlic cloves to fill any empty areas.
  11. Re-cover the baker. Place the pan within the oven, and bake the bread for 40 mins.
  12. Remove the duvet of the baker and bake the bread for 15 to 20 mins longer, till the crust is golden brown; a virtual thermometer inserted into the middle of the loaf will learn 200°F.
  13. Remove the bread from the oven, permit it to chill for 10 mins, then flip it out of the baker onto a rack to chill totally.
  14. Store leftover bread in a plastic bag at room temperature for a number of days; freeze for longer garage.
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