Description
This Gouda cheese bread is a deliciously soft, flavorful loaf perfect for sandwiches or as a side.
Ingredients
Scale
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3½ cups bread flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, finely chopped
- 1 cup cubed Gouda cheese
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes.
- In a large bowl, whisk together flour, salt, pepper, and fresh dill until evenly distributed. Let sit for 10 minutes.
- Add yeast mixture to the bowl and stir together using a rubber spatula just until combined.
- Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
- Once the dough has doubled, pull it out onto a floured surface.
- Gently fold the dough into itself several times until it holds together, then stretch and smooth it into a rectangular shape and press Gouda cubes into the dough.
- Roll up the dough into a log shape, fold the ends underneath, and shape into a ball.
- Dust with flour, cover, and refrigerate overnight.
- Preheat the oven to 450ºF (232ºC) with your Dutch oven inside.
- Turn the dough out onto a floured surface seam side down, shape into a loaf, and place it on parchment paper.
- Score the top of the loaf with a razor blade or sharp knife.
- Remove the Dutch oven, transfer the dough with parchment into it, cover, and bake for 30 minutes.
- Remove the cover and bake for an additional 15-20 minutes until browned.
- Lift the bread from the Dutch oven using parchment and transfer it to a wire cooling rack to cool for up to an hour before slicing.
Notes
- This bread is best enjoyed fresh but can be stored in an airtight container for a few days.
- Make sure the water is not too hot when activating the yeast, as it can kill the yeast.
- Prep Time: 10 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice