Well after almost a year of trying to learn how to make kick a$$ sourdough, I gave up. Just kidding, I didn’t actually give up; but I’m in no position to create a recipe or help others try and make sourdough. I am however fully qualified to help you make this easy thyme and cheddar bread. I have made it at least a dozen times and the method is quite simple.
It yields a beautifully flavoured loaf of bread, best eaten fresh with a little butter and flaky sea salt. It isn’t sourdough, but it is WAY easier and still incredibly delicious.
This bread will appear and feel denser than most bread when you pick it up, but it’s actually quite light. It is however a little spongier than a regular loaf of bread is, so is definitely different. But it is really tasty, makes a great snack (add a few fresh tomatoes with salt and pepper on top), and is also great bread for a breakfast, turkey or ham sandwich. My other favourite way to have this bread, camping toasted over an open fire.
I usually make the dough in the evening on Friday, let it sit overnight (check the recipe for timing) and bake it first thing Saturday morning so we have a fresh loaf for the weekend.
If you’re not into thyme and cheddar here are a few other combinations to try:
- 1/2 cup sharp cheddar & 1/3 cup chopped pickled jalapenos
- 1/2 cup sharp cheddar & 1/4 freshly chopped chives
- 4 garlic cloves (roasted and smashed) & 1/2/ cup grated parmesan
- 1/2 cup chopped pecans 1/3 cup dried cranberries and 1/2 tsp cinnamon
- 3 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 and 3/4 cups warm water
- 1 tsp garlic powder
- 1 tsp dried thyme
- 3/4 cup + 1/4 cup grated shredded sharp cheddar
- In a large bowl, mix the flour, salt and yeast until combined. Add in the garlic powder and thyme and mix until combined. Next add 3/4 cup grated sharp cheddar (reserving the other 1/4 cup to top the bread). Use your hands to mix together, making sure the cheddar doesn't just clump together in one spot.
- Add in the warm water, start with 1 cup and add in the rest a bit at a time. You don't want the dough to be dry, but you don't want it to be wet either. You want the dough to be able to just hold together. It will look a little rough and not smooth.
- Cover the dough with plastic wrap and a towel, let sit on the counter for 12 hours, and up to 24 hours).
- You want it to have doubled in size. Take a wooden spoon and tap the dough, then give it a good stir which will release some of the bubbles.
- Grease your loaf pan and line with parchment paper (this is crucial)
- Pour the dough into the loaf pan. Stretch and pull the dough gently to fit the pan. Top with the remaining cheddar cheese. Cover with a piece of parchment paper and a towel and let it rise for another hour or so.
- As it's finishing up, it should have risen a slight bit more. Preheat the oven to 400F. Keep the parchment over the dough (so the cheese doesn't get stuck), and cover with tinfoil. Bake for 30 min. covered, then remove the parchment and tinfoil and bake for another 10-12 min until the cheese has melted and started to crisp and the top of the loaf is a nice golden brown.
- Remove from the oven and let cool for 10 minutes before you remove from the loaf pan, then let fully cool on a cooling rack.
- Slice and serve with butter and if you like a pinch of flaky sea salt. Store on the counter wrapped in a tea towel for 2-3 days. Bread can be frozen but is best if eaten fresh in the first two days.
*This bread will look and feel a little dense, but is quite light when you eat it. It is a little more spongy than your typical loaf of bread. It is great toasted but will not crisp up the same way regular bread does.
*This bread is best eaten within two days.
*I usually make the dough Friday nights before bed and bake when I get up on the morning - then we have fresh bread for the weekend.
* This is also great bread to bring camping and toast over an open fire.
Nutrition Information:Yield: 12 Serving Size: 1 piece of bread
Amount Per Serving: Calories: 135Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 208mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 5g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
Hope you guys get to give it a try and let me know what you think!
Till the next recipe,