a return to bread
Submitted to Yeastspotting
I coarsely grated the cheese for this bread, and it ended up disappearing into the dough after being cooked. Instead of distinct bites of cheese, there’s more of a general cheesiness infused into the dough even though I used almost double the amount of cheese in the man-bread recipe. If you want distinct bites of cheese, stick with cubes of cheese about 1/4″ instead of grating.
Cheddar Potato Jalapeño Chive Bread adapted from the Ultimate Man Bread
8 ounces potato water
18 ounces bread flour
10 ounces sourdough starter
2 tablespoons yeast
2 teaspoons salt
6 ounces potatoes, cubed and cooked
8 ounces sharp cheddar cheese
2 scallions, diced
1 jalapeño, minced and pan fried
Combine the water, flour, starter, and yeast and knead into a shaggy dough. Let rest for 5 minutes. Add the salt and knead for 5 more minutes. The dough should come together enough for you to continue kneading using the french fold for 8-10 minutes. Add in the potatoes, cheese, scallions, and jalapeño and knead until evenly distributed. Shape into a rough boule and cover and let rise until double it’s original size, about 90 minutes to 2 hours. You can also choose to refrigerate the bread overnight at this point to further develop flavor and continue as normal.
Divide into 2 loaves and shape into boules. Let rise in a brotform until it increases in size by half and the dough doesn’t fully spring back when poked, about 60 minutes, more if the bread has been chilled.
Turn out the boules, slash, and bake at 475°F for 15 minutes and then turn down to 450°F for 20 minutes.
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this looks stunning. what a beautiful bread.
Great looking bread and a supeb crumb. A must do for me- And I love your dog-awesome pic.
Awesome! I’ll be making this one soon!
Absolutely gorgeous looking loaf and crumb. I collect bread recipes and this one’s going on the list.
Wow, nicely done! Sorry to hear that the cheese didn’t make itself too apparent in the final loaves; grating cheese is one of my pet peeves so I got lazy and cut them into little cubes (and then I got tired of it after 8 oz haha). Anyway, I think your boules look superb.
Thanks Jackie! The bread itself is still delicious. I think next time I’ll use a mix of grated and cubed cheese and see if that gets me closer to what I’m hunting for.
Wow! I’ve never seen anything like this before. Very pretty.
Oh my gosh, if I had jalapenos I would leave my computer and go make this right now! It looks and sounds delicious!
This bread sounds amazing! It has such a great crust and crumb. It’s almost like a loaded potato bread! Really. Delicious.