Knead in the Bowl Cheese Bread
I hate cleaning up the kitchen counter after making bread. So I don't. Instead, I make a bread that I can knead in the bowl I use to mix it up. Easy. No hassle. Great tasting bread. This isn't a particularly fussy bread, and it probably won't pass muster with America's Test Kitchen--not complicated enough--but the recipe does yield a soft, squishy, cheesy loaf of bread that will fill your kitchen with a yeasty smell while it bakes and your tummy with happiness when it's done. I bake the bread in a ceramic oblong bowl, but a regular 9 x 5-inch loaf pan will yield a more regular-looking loaf, if that's what you're after. The bread is great for dinner or sliced and toasted for breakfast or a snack.
Knead in the Bowl Cheese Bread -- Makes 1 Loaf
1 cup of water
1 1/2 cups of white whole wheat flour, divided
2 tablespoons of canola oil
2 tablespoons of sugar
1 packet of active dry yeast (1/4 oz)
1 teaspoon of onion powder
1 tablespoon of minced dried chives
1 1/2 cups of flour
1 teaspoon of kosher salt
1 1/2 cups of shredded sharp cheddar cheese
Coat an oblong casserole dish or 9 x 5-inch loaf pan with non-stick cooking spray. In a large glass mixing bowl heat the cup of water in the microwave for a minute until very hot. Add 1 cup of the whole wheat flour and whisk the flour and water together until very smooth. Whisk in the oil and sugar well. Whisk in the onion powder and chives. Finally, whisk in the yeast until it dissolves. Cover the bowl with plastic wrap and let it sit at room temperature until about doubled. The mixture will be a little bubbly and yeasty smelling (ummm!) This usually takes 3o minutes to an hour but will depend on the temperature of your kitchen. I've been known to leave the mixture for 3 hours (I forgot it--oops), and it's been just fine. Stir the mixture and add the remaining 1/2 cup of white whole wheat flour, 1/2 cup of flour, and the salt. Stir the mixture well. Gradually mix in the remaining 1 cup of flour with a spoon and then your hands, forming the dough into a ball in the mixing bowl as you knead it. You'll probably need to knead (lots of needs here) the dough for 5 minutes or so. The dough should be just a little tacky but not wet. Resist adding more flour, or you'll have a less tender bread. After kneading the bread in the bowl, turn it out onto a sheet of waxed paper and spread or squish it out into a rectangle about 10 inches long and 8 inches wide. Spread the cheese over the dough to within about 1/2 inch of the edges. Fold one long end over the middle of the dough--jelly roll style. Then roll or fold the other long end over and tuck the short ends under the roll, pinching the ends closed with your fingers (most of the cheese will end up in the middle of the loaf after baking). Put the dough into your prepared pan. Spray the dough with non-stick cooking spray (or brush it with melted butter for a better browned crust) and cover the dough loosely with plastic wrap. Let the dough rise until doubled--30-60 minutes. Bake the bread at 375 for about 30 minutes or until lightly browned. Let the bread cool a little before trying to slice it, but serve it warm, while the cheese is nice and melting. Mmmm.