• Brittany Aldridge

Cheesy Oregano Bread

This is the easiest and cheesiest bread recipe! A five minute knead is all you need for a beautifully fluffy, cheesy and herb filled loaf. Perfect served alongside a main, for antipasti, or just by itself. Please enjoy!



INGREDIENTS

  • 4 cups all-purpose or strong bread flour, plus more as needed

  • 1 2/3 cups of lukewarm water

  • 1 heaped tablespoon of honey (or caster sugar)

  • 2 teaspoons of dried instant yeast

  • 2 teaspoons of salt (I use Maldon)

  • 2 teaspoons of oregano

  • 1 teaspoon of cayenne pepper

  • 2 tablespoons of extra virgin olive oil

  • 1/2 cup cheddar cheese (or cheese of your liking)

INSTRUCTIONS

  • Fill a measuring jug with 1 2/3 cups of lukewarm water, add honey and yeast and set aside for 5 minutes for the yeast to bloom.

  • In a large bowl combine flour, olive oil, oregano, cayenne, and salt. Add the cups of water, and stir with a knife until combined. Turn the dough out onto a chopping board or bench top and knead for 5-10 minutes or until the dough comes together and is smooth.

  • Oil the sides of the original bowl then add the dough back to the bowl and cover with cling wrap or a clean tea towel. Let dough rest overnight at room temperature in a non-drafty spot, sometimes I leave mine for up to 24 hours but if you can’t do overnight do at least 8 hours or so.

  • Dough is ready when its surface is dotted with bubbles. Turn dough out onto a lightly floured chopping board and fold it over on itself once or twice, then divide it into 3 long logs. Plait together each log and sprinkle over half the cheese, then shape it into a vaguely round ish shape (if you are using a Dutch oven) or rectangle if you are using a loaf pan. Cover the dough with a sprinkling of flour and tea towel then let it rest for another hour.

  • Preheat the oven to 210°C fan forced (or 230°C/ 450°F). Place your Dutch oven (including the lid) or loaf pan into the oven to heat while the dough proofs.

  • After an hour or so the dough should be almost doubled in size, if it hasn’t let it rest 20 minutes longer. When the dough is ready, carefully remove the Dutch oven or loaf pan (it will be very hot) from the oven. Quickly turn dough into the pot and give it a little shake to spread it out if need be. Sprinkle over remaining cheese and salt.

  • Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, so that the bread becomes crusty and golden.

  • Leave to cool for 5-10 minutes before ripping apart and enjoying with butter.



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