Sourdough Cheese Bread Recipe

Sourdough starter: A fermented mixture of flour and water that gives the bread its unique flavor and texture.

Cheddar cheese: Adds a rich, savory taste to the bread. Grate it for easy incorporation into the dough.

All-purpose flour: The main structure of the bread, providing the necessary gluten for a good rise.

Salt: Enhances the flavor of the bread and helps control the fermentation process.

Water: Hydrates the dough and activates the gluten in the flour.

When incorporating the cheese into the dough, ensure that it is evenly distributed to avoid pockets of unmelted cheese. To achieve this, sprinkle the grated cheese over the surface of the dough and fold it in layers, turning the dough 90 degrees after each fold. This technique helps to create a more uniform distribution of cheese throughout the bread.

• sourdough starter - Substitute with commercial yeast: Use 7 g of active dry yeast mixed with 300 ml of water and a teaspoon of sugar. This will help the bread rise, though it won't have the same tangy flavor as sourdough.

• cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and has a rich, nutty flavor that complements the bread.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a better structure and chew.

• salt - Substitute with kosher salt: Kosher salt has a cleaner taste and can be used in the same quantity as table salt.

• water - Substitute with milk: Using milk instead of water can make the bread softer and give it a richer flavor.

• Allow the sourdough cheese bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. Store it at room temperature for up to 3 days.

• To maintain the crusty exterior, you can also store the bread in a paper bag instead of plastic. This allows the bread to breathe and keeps the crust from becoming too soft.

• If you want to keep the bread fresh for a longer period, consider freezing it. Slice the bread before freezing so you can easily take out just what you need.

• Wrap individual slices or the whole loaf tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. This double-layer protection helps prevent freezer burn.

• Label the bag or container with the date so you can keep track of how long it has been stored. The sourdough cheese bread can be frozen for up to 3 months.

• When you're ready to enjoy the bread, remove the desired amount from the freezer. Let it thaw at room temperature, still wrapped, to prevent it from drying out.

• For a freshly baked taste, reheat the thawed bread in a preheated oven at 180°c (350°f) for about 10 minutes. This will help restore the crust's crispiness and the cheese's gooey texture.

• Avoid storing the bread in the refrigerator, as this can cause it to dry out and become stale more quickly.

• Preheat your oven to 180°C (350°F). Wrap the sourdough cheese bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warmed through.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover them loosely with foil and bake at 180°C (350°F) for 5-7 minutes. This ensures the cheese melts nicely without over-drying the bread.

• If you prefer using a microwave, place a damp paper towel over the bread slices to keep them moist. Microwave on medium power for 20-30 seconds. Be cautious, as microwaving can sometimes make the bread chewy.

• For a crispy crust, use a toaster oven. Set it to 180°C (350°F) and toast the bread slices for 5-7 minutes. This method gives you a delightful crunch while keeping the cheese gooey.

• If you have an air fryer, preheat it to 160°C (320°F). Place the bread slices in the basket and heat for 3-5 minutes. This method is quick and ensures a crispy exterior with a soft, cheesy interior.

• Mixing bowl: To combine the sourdough starter, flour, and water, and to knead the dough.

• Measuring cups: To measure out the water accurately.

• Measuring scale: To weigh the sourdough starter, flour, cheese, and salt precisely.

• Wooden spoon: To mix the initial ingredients together before kneading.

• Kneading surface: A clean countertop or a large cutting board to knead the dough until smooth.

• Grater: To grate the cheddar cheese.

• Baking sheet: To place the shaped dough on for baking.

• Oven: To bake the bread at the required temperature.

• Wire rack: To cool the bread after baking.

• Oven mitts: To safely handle the hot baking sheet when removing it from the oven.

Prepare ingredients in advance: Grate the cheddar cheese and measure out the sourdough starter, flour, salt, and water the night before.

Use a stand mixer: Save time on kneading by using a stand mixer with a dough hook attachment to mix and knead the dough.

Preheat the oven early: Turn on the oven while shaping the dough to ensure it reaches the desired temperature by the time you're ready to bake.

Batch preparation: Make multiple loaves at once and freeze the extra bread for later use.