pkg. (2-¼ tsp.) yeast (instant or quick-rise)
cups lukewarm water (12 oz.) (about 100-110 degrees)
cups (16.2 oz.) all-purpose or bread flour (I use bread flour)
oz. extra sharp Cheddar, diced (OR Cabot Hot Habanero cheese, diced)
In a large bowl (I use my stand mixer), place the yeast and warm water. Stir until dissolved. Add flour, salt and cheese and mix well either by hand or mixer. It will be a thick, gooey batter-like dough. Cover bowl with plastic wrap and allow dough to rise for 2 hours (or as long as 5 hours). After rising, place dough in a 9 x 5” bread pan, lined with parchment paper (make sure there is enough parchment paper so it will fold over the top of the dough while it bakes. (You can get a Pullman pan for $29.95 at Williams-Sonoma). Bake for 30-35 minutes at 425 degrees F. The bread is done when it reaches 175 degrees. If using a regular bread pan and it looks like the top of the bread is getting too dark, just place some aluminum foil over the top and continue baking.