- 3 cups lukewarm water
- 1 1/2 Tbsp granulated yeast (2 packets)
- 1 1 /2 Tbps Kosher salt
- 1 1/2 Tbsp sugar
- 3-4 cups cheddar cheese
- 7 cups all-purpose flour (you may need a little more so it isn't soupy)
Mixing the dough: Mix the yeast, salt, and sugar with the water in a 5-quart bowl. Mix in the flour and cheese without kneading, using a spoon or stand mixer with dough hook. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), about 2 hours. The dough can be used immediately after the initial rise, although it is easier to handle when cold. Refrigerate in a lidded container (not airtight) and use over the next 7 days.
On baking day: dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise for 1 hour (or just 40 minutes is you're using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheated oven to 450, with a baking stone places on the middle rack of the oven. Place a broiler tray for water on any other shelf that won't interfere with the rising bread. (**I skipped the baking stone preheating in the oven; I just made the dough into a ball on the stone and let it rise on the stone**)
Sprinkle the loaf liberally with flour and slash a cross into the top, using a serrated bread knife. Leave flour in place for baking, tap some of it off before eating. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the boiler tray, and quickly close the oven door. Bake for 30-35 minutes, or until brown and firm. Allow to cool before eating.
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