Stuffed

I had to get bread flour for another recipe. Have you ever been sidetracked by the recipe on the back of a flour bag? I was. Completely astounded by what I found on the back of the 5lb bag of King Arthur Bread flour, I changed direction and made something so delicious it’s sickening.

Here’s part of the problem. Cabot. They make a cheddar that is ‘Seriously’ Sharp. Hence, the name, Seriously Sharp Cheddar. Those cheese fools in Vermont have me beyond addicted to their cheese. I have always loved Cabot. It hasn’t always been available where we’ve lived, so I’m taking full advantage. Everything they produce is so insane it makes me want to hug them (and I’m not a ‘hugger’).

Add some cheese to bread and stick a fork in me…I’m done.

Cheese Stuffed Crusty Loaves

adapted from King Arthur Flour

Starter

1 1/4 cups bread flour

1 tsp salt

1/2 tsp instant yeast (those of us that bake a mountain of bread…we buy our yeast in huge vats)

1/2 cup cool water

Dough (or dought as I originally typed that)

all of the starter

1 cup of water (if you need additional water, you’re allotted an additional 1/4 cup)

1 tsp salt

3 1/2 cups bread flour

1/2 tsp instant yeast

Filling

8 oz of Cabot Seriously Sharp Cheddar

 

Directions:

Make the starter the day before and let it sit, room temperature overnight. It’ll get bubbly.

Next day. Mix everything together (minus the cheese) and let it rise in a warm draft free spot for 1-2 hours until doubled.

Feeling aggressive? Punch it. Force it into a 9×12 square. Using a pastry brush, brush a tiny bit of water on. Spread the cheese and roll the whole thing up (long side). Pinch it shut. Throw it on a floured surface, cover with a linen towel and let it rise for another 1-1.5 hours until puffy but not quite doubled.

Preheat oven to 425 degrees fahrenheit.

Cut in 4 crosswise sliced. Place on parchment lined baking sheet (2 per baking sheet, things can get a little out of hand with the grease). Bake for 20 minutes.

I am not even kidding. If this was the last thing I ever ate…

I’d be happy as a clam.

I scooped out the cheesey middle with a fork and my husband told me I was eating it wrong. Seriously folks, there are no rules on how to eat. I promise this is amazing any way you eat it.

2 thoughts on “Stuffed

  1. Jacquelyn

    Thank you for the kind words about Cabot. I happen to be crazy about the Seriously Sharp as well! Looks like the loaves turned out beautifully. The farm families who own Cabot would happily hug you back for your support ;-)
    ~Jacquelyn

    Reply

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