I love bread. I have been on a quest to make good bread for years and I am always on the lookout for a recipe that consistently turns out. This recipe utilizes the even consistency of the dutch oven to create a bread with a great texture and moisture. The dill and cheddar surprisingly don’t make the bread taste like either one but add a depth of flavor. This recipe is the result of my combining two different recipes to create a quicker version of a delicious bread.
If I had to give anyone advice about making bread it would be to check your water temperature before proofing your yeast. If the water is too hot, the yeast will die. If it isn’t hot enough, the yeast won’t bloom. I use a glass measuring cup and heat a cup and a half of water in the microwave for about 45 seconds then stir and check the temperature. The prime temperature is anywhere between 105 and 115. Sprinkle the yeast on top of the water and let it sit until it proofs or becomes frothy. This usually takes about 5-10 minutes.
In the bowl of a Kitchenaid (or similar) mixer combine 3 cups of flour, a tablespoon of sugar, a teaspoon of salt and the yeast and water mixture. Mix until well blended. The mix will be very sticky.
Add a tablespoon of dried dill and a cup of shredded cheddar and stir to combine. Slowly add the last cup of flour until the dough has come together.
Spray a medium sized dutch oven with cooking spray. Put a little bit of flour on your hands and remove the dough from the mixer. The dough is going to continue to be sticky. Add just enough flour on the outside of the dough to form it into a ball and then place into the dutch oven. Cover with plastic wrap and allow to rise in a warm place for an hour or until doubled in size.
Preheat the oven to 450 degrees F. Remove the plastic wrap and deflate the dough. Using your hands, form into another ball and center it in the dutch oven.
Just before putting it into the oven, sprinkle with 1/4 cup of shredded cheddar . Bake, uncovered, for 30 minutes until browned.
The crust should sound hollow when tapped. Remove from oven but do not remove it from the pan until it has cooled. This gives the bread a crispy crust. So good!
Once the bread has cooled, remove from the pan and cut and serve immediately (with butter if desired). So good. So easy. Enjoy!
Cheddar-Dill Dutch Oven Bread
Ingredients
- 1 1/2 cups water
- 1 package active dry yeast
- 4 cups flour divided
- 1 tbsp sugar
- 1 tsp salt
- 1 1/4 cup shredded cheddar divided
- 1 tbsp dried dill
Instructions
- Heat water to between 105 – 115 degrees. Sprinkle yeast over top of water and allow to proof 5-10 minutes.
- Meanwhile, in the bowl of a Kitchenaid (or similar) mixer, combine 3 cups flour, sugar and salt. Add yeast mixture and mix until thoroughly combined.
- Add 1 cup shredded cheddar and dried dill. Slowly add remaining cup of flour. Dough will remain sticky.
- Spray a medium dutch oven with cooking spray. Dust your hands with flour and remove the dough from the mixer. Use just enough flour to create a ball and set into the prepared dutch oven. Cover with plastic wrap and allow to rise in a warm place for an hour or until doubled in size.
- Preheat the oven to 450 degrees F. Remove the plastic wrap, deflate the dough, and once again form into a ball. Center in the dutch oven. Sprinkle with remaining 1/4 cup of shredded cheddar.
- Bake, uncovered, for 30 minutes until browned.
- Remove from oven and allow to cool in dutch oven. Remove, slice and serve immediately. Enjoy!
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