Cheddar & Sage Bread
Preheat the oven to 350(f) degrees. Line a loaf pan. In the bowl of a stand mixer, combine warm water, honey, egg & instant yeast, then knead in flour, salt & butter until smooth. Let rise until doubled, roll out, then brush with butter & top with grated cheddar & fresh sage. Roll into a log, slice lengthwise, twist & let rise again before baking until golden.
Ingredients
- 3/4 cup water, warm to touch
- 2 tablespoons honey
- 1 large egg, room temperature
- 1 packet of Fleischmann’s Instant Yeast
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup unsalted butter, room temperature, divided
- 2 cups freshly grated cheddar cheese
- 3 tablespoons finely chopped fresh sage
- Egg wash, to finish
Method
In the bowl of a stand mixer fitted with the dough hook attachment, add water, honey, egg & Fleischmann’s Instant Yeast. Let it stand for 5 minutes.
Sift in flour & salt, followed by 4 tablespoons butter. With the mixer on low speed, knead until the dough is smooth & elastic, about 5 minutes. Shape into a ball, cover & let rise until doubled in size, about 2 hours.
On a lightly floured surface, roll dough to roughly a 9 by 15-inch rectangle. Brush the surface with the remaining butter.
Finish with an even layer of cheese & sage, leaving a 1-inch border. Tightly roll the dough on the long side to form a log.
Slice the long lengthwise down the centre & twist the two pieces together. Seal the edges & transfer to a lined loaf pan. Let rise a second time for 30 minutes.
Brush with egg wash & bake at 350(f) degrees for 45 to 50 minutes, until golden & cooked throughout. Let cool completely before slicing & serving.
