Loafing
I used to bake a lot more, but in recent years my yeast usage has been limited to pizza dough and the occasional batch of cinnamon buns or dinner rolls. This week I got the urge to make something that required kneading, so I picked a recipe for cheddar-parmesan bread from the King Arthur Baker’s Companion that I thought would go well with tonight’s dinner (tortellini).
Oh my, this is some intensely cheesy bread! I can’t wait to mop up some spaghetti sauce with it. The leftovers may make some truly insane grilled cheese sammiches tomorrow.
Comments: 2 Comments
OMG, I love that bread! You must try making hamburger buns with it! You got a denser loaf than I do with it–I find it almost too light and soft for sandwiches, but oh-so-delicious for a burger.
Abby, yeah, the dough was on the wet side, and I’m pretty sure I under-kneaded (using the Kitchenaid to knead makes me paranoid about overkneading). I’m kinda glad it’s on the dense side, then! Burger buns with this dough sound crazy yummy! Or hot dog buns for cheddar brats…hmmm..