I made some cheddar and chive bread the other day, not nearly as pretty as yours. I used white cheddar, so you couldn't see it! I really liked how much cheese was in it, as it made it moist. Did you enjoy your bread?

I could eat it through the screen! it looks wonderful as is the norm for AnnT.

Rob, I love chives , caramelized onions or roasted garlic in cheese breads. But I wanted this one for breakfast so I went with straight cheese. The bread was a big hit with both Moe and Matt. They couldn't wait until it had cooled enough that I would cut it last night. They both had slices before bed. Moe called it 'dessert'.

Cathy,I usually buy white cheddar, but I deliberately bought the orange cheddar (aged) so that the cheese would be noticeable.

Toasted this morning for breakfast.

Um, I didn't think it could look any tastier, but I was really wrong. The butter slather has me drooling.

:)

Recipe please

Thanks Rob. Robert the recipe for the basic bread is on my blog - Thibeault's Table. The only thing I did different was to add cheese during the last stretch and fold. The dough was then left to triple.

I think you have convinced me that I should make round loaves on a flat baking surface instead of using a bread pan, so that I can let the loaves rise more. I make bread mainly for sandwiches, but your cheese bread looks like it would make great sandwiches, and I normally add cheese to the sandwiches anyway.

I'll have to give that a try! Thanks for posting the photos!

Lars

Ann, I cannot change my name while I am at work, as I use Houzz for work research, and I cannot have two identities at once. I tried to make it display a different name, but that did not work.

My Gardenweb name was Publickman, but at work, I already had a Houzz account so that I could research furniture designs.

Lars

AnnT, I can only think about what a magnificent grilled cheese sandwich that would make. It's beautiful.

Annie

I agree with everyone else -- a work of art. However, I'd wouldn't want the loaves to stay perfect. I'd want to tear into them. The toasted and buttered slices look great!

I agree with Shambo, the toasted slices are perfect. I've never thought of making cheese bread, and I love bread and cheese :>)

Ann, I recently spent some time at your website and looking at Ken's videos, and sent you an email through your website with some questions. But I forgot my first question: are you and Ken using bread flour or all-purpose?

I don't know what flour Ken uses, but I use a high protein Canadian bread flour.

Two of my favorite things - cheese & bread.

If I were into Facebook, I'd post it on my wall.


Sol

And one last question--are those proofing baskets really necessary, that is, could I use a ceramic or metal bowl if I dusted the bread with more flour? And when the bread is ready to bake, do you just slip it out and into the oven?

Laceyvail, No they aren't. You can use any bowl. Just line it with a tea towel and make sure it is really dusted well with flour. Rice flour also can be used for dusting the towel.