Yeasted Cheddar & Basil Loaf

My Market Secret Weapon

By Henry Hunter

Back when I was selling bread at the farmers market, this cheddar basil loaf was my secret weapon. It was easy to make and filled the air with an irresistible aroma. One whiff and customers couldn’t walk away.

This bread has a soft texture and tight crumb, perfect for sandwiches. You can shape it however you like – I preferred boules and batards, but that’s just me.

Word of caution: this dough is lively, especially in summer. Keep an eye on it, and don’t be afraid to use your refrigerator to slow down the rise if needed.

Give it a try. Who knows? It might become your new favorite too.

🧀🌿 Fresh Out of the Oven: Cheddar Basil Yeasted Bread 🍞🔥

This loaf is loaded with sharp cheddar and fresh basil, mixed right in with the initial ingredients for a balanced flavor throughout. After a 15-minute autolyse, I fold in the cheddar during the lamination process before the final shaping. The result? A beautifully layered, cheesy, and herby bread that’s perfect for snacking or serving with your favorite meal!

Recipe: Cheddar Basil Yeasted Bread

(Makes 2 Loaves)

Ingredients:

• 1,000g (8 cups) bread flour
• 700g (3 cups) water, lukewarm
• 20g (4 tsp) salt
• 14g (4 ½ tsp) active dry yeast
• 20g (2 tbsp) fresh basil, finely chopped
• 300g (3 cups) sharp cheddar cheese, shredded

Instructions:

1. Mix Initial Ingredients: In a large mixing bowl, combine the bread flour, water, salt, yeast, and chopped fresh basil. Mix until just combined.
2. Autolyse: Let the mixture rest for 15 minutes to hydrate the flour and develop gluten.
3. Knead: After the autolyse, knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes using a stand mixer on medium speed.
4. Bulk Fermentation: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
5. Lamination with Cheddar: Transfer the dough to a lightly floured surface, gently stretch it into a rectangle, and evenly sprinkle about 200 grams of the shredded cheddar over the surface. Fold the dough over the cheese, laminating it into the dough.
6. Divide and Shape: Divide the dough into two equal portions, shape each into a loaf, and place them into greased loaf pans or onto a baking sheet lined with parchment paper.
7. Final Proof: Cover the loaves and let them rise for 30-45 minutes, until they puff up slightly.
8. Bake: Bake: Preheat your oven to 400°F (200°C). Before placing the loaves in the oven, sprinkle the remaining 100g of shredded cheddar on top of each loaf for an extra cheesy crust. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
9. Cool: Allow the loaves to cool on a wire rack before slicing and enjoying!

💡 Pro Tip:

For an extra cheesy crust, sprinkle a little more cheddar on top of each loaf before baking.