Smoked Cheese and Shallot No Knead Bread

Smoked Cheese and Shallot Bread

Recipe: Smoked Cheese and Shallot Bread

 

Homemade bread its delicious fresh out of the oven and will remain soft for the following day. By day two it starts drying out and is then suitable for toasting. For this no-knead bread recipe I’ve added smoked cheese and shallots which is delicious fresh or scrumptiously cheesy when toasted. It’s also versatile enough to use for days after the bake when dried out and turned into croutons, breadcrumbs or included in soups or salads.

 

*Notes: See bottom of this page for links to recipes where you can include this oregano cheese bread.

 

 

Smoked Cheese and Shallot No Knead Bread

INGREDIENTS:

600gm white bread flour
430ml warm water
1 tbsp sea salt
1 tsp yeast
1/2 tsp garlic powder
8 small shallot onions, peeled and minced
100gm smoked cheese, cut into tiny cubes
1/2 mixed grated smoked cheese and parmesan cheese for topping

 

METHOD:

  1. You will need a large plastic container with a lid for making the bread. All ingredients need to be prepped and ready to throw into your plastic container.
  2. To the container add warm water, quickly followed by salt, garlic powder, onions, flour, yeast and cheeses. Mix together with a wooden spoon until combined and there is no visible dry flour.
  3. Place lid on container and sit somewhere warm for 2 – 3 hours or until dough has more than doubled in size.
  4. Flour a flat surface and place dough onto surface. With well floured hands gently shape dough into a ball, lightly stretching dough on top and folding underneath. This is to give the bread its shape and rise. If not done correctly your dough will flatten during proving and baking so take some time to get it right.
  5. Place shaped dough on a floured surface and let rise somewhere warm for a further 40 minutes.
  6. Preheat oven for 10 minutes to 230C (210C fan forced). Place the tray you’ll be using to bake your bread inside the oven to preheat.
  7. When oven is nice and hot, transfer bread onto your pre-heated tray.
  8. Bake for 30 minutes then remove bread, quickly sprinkle with parmesan cheese and place back in oven a further 5 – 10 minutes or until nicely browned all over.
  9. Allow bread to cool completely before cutting.

 

Recipe suggestions for using this Smoked Cheese and Shallot Bread within the dish or as a side: Click on the image to link recipe:

 

 

 

 

 



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