- 454 grams white flour (1 lb)
- 340 grams water (12 oz)
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 4 oz sharp cheddar, cubed
- 1/2 bulb garlic, par-baked and chopped
- 4 oz rehydrated Shitake mushrooms, chopped
Tips & Tricks
- To learn the no-knead method of bread baking, read this Buzz post - "No-Knead Bread: our take on a new classic" - or watch this video. For best results, do both.
- Rather than fold cheese, garlic, and mushrooms into prepared dough, add them to the dry ingredients (flour, salt, yeast) and mix until well incorporated. Add the water last.
- To par-bake garlic first break the cloves out of the bulb and then spread them on a baking sheet. Bake at 425 for about 10 minutes. Garlic is ready when it's soft to the touch, but not mushy. The garlic will cook a great deal more when it bakes in the bread; the par-baking process makes the cloves easy to peel and chop, and also contributes flavor during the long fermentation. Let the garlic cool before mixing (it doesn't take long).
- Recommended uses for mushroom water leftover from the rehydration process include soups and stocks. We imagine it would also be a hearty substitute for the plain old H2O in the recipe above. If you try it, be sure to strain the water through a fine mesh screen to separate any sand or grit.
- Remember, Siciliano's Market now carries a wide selection of bread-making ingredients, including several kinds of flour and whole wheat berries, which you can grind free of charge in our flour mill.
- If at any stage in the process your dough/bread looks at all like Jeff's (see pictures below), then congratulations, you're right on track.
|Add the water last|
|Sweet dough whisk|