Remember at the beginning of covid when everyone was trying to learn how to make a kick ass sourdough?
Yeah, I’m still trying…
Kidding, I gave up awhile ago. I kept my sourdough starter going for months and then I would forget to feed it and it was just a big thing that I clearly wasn’t as interested in as I thought I was.
So although I’d love to be the person that helps you create a beautiful loaf of sourdough, I can’t because I suck at it. I’ll let you know if that ever changes.
If you are interested though, you should totally check out Sourdough School House. They have tons of resources, workshops, you can buy starter from them; and so much more. They are a super cool and Canadian company. If you’re not sold, check out their Instagram.
What I can help you with
What I am qualified to help you with, is to make this super simple and delicious thyme and cheddar bread. I have made it at least a dozen times and have never not enjoyed it.
This bread will appear and feel denser than most bread when you pick it up, but it’s actually quite light when you bite into it. It is however a little spongier than a regular loaf of bread is, so is definitely different.
That being said, it yields a beautifully flavoured loaf of bread; best eaten fresh with a little (or a lot) of butter and flaky sea salt. It isn’t sourdough, but it is WAY easier and still incredibly delicious.
Why you’ll love this bread
It is so much easier than you’d expect homemade bread to be.
It is dense and chewy, but light and airy at the same time.
It’s super flavourful. The garlic and thyme pair so perfectly with the sharp cheddar cheese.
Only 7 ingredients including water and salt.
What you need for this bread
Flour – for this recipe I just use your basic all purpose flour.
Kosher salt – you can sub table salt if you need to, but Kosher salt is the way to go.
Active dry yeast – generally really easy to find in most grocery stores down the baking aisle.
Garlic powder – make sure you use garlic powder NOT garlic salt.
Dried thyme – you can definitely sub fresh thyme in this recipe, abut a tablespoon will work perfectly.
Sharp cheddar – really you can use whatever cheddar you want, but a nice aged/sharp cheddar adds a stronger flavour.
How to make this bread
First you mix the dry ingredients (yeast included). flour, salt and yeast until combined, Flour, salt, yeast, then add in the garlic powder and thyme.
Next you’ll add in the grated cheddar. You’ll mix with your hands to ake sure the cheddar gets broken up and doesn’t clump together in one or two spots.
Then you add in the warm water, start with 1 cup and add in the rest a bit at a time. You want the dough to just hold together, it will look a little rough, not smooth.
Let it sit. Cover the dough with plastic wrap and a towel, let sit on the counter for 12 hours (up to 24 hours).
Prepare your loaf pan. Grease your loaf pan and line with parchment paper.
Put on the finishing touches. Add the dough to the pan, stretch to fit and sprinkle your remaining cheddar.
Bake it, let it cool, slice and serve with butter and a pinch of flaky sea salt. Or do one step better and toast it first.
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.
This bread is different but tasty. It makes a great snack. smash an avocado on top, add a few fresh tomatoes with salt and pepper, it’s great for a breakfast, turkey or ham sandwich too.
My most favourite way of having it though is camping toasted over an open fire.
Easy thyme and cheddar loaf
Equipment
Ingredients
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon active dry yeast
- 13/4 cups warm water
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 cup grated sharp cheddar divided into 3/4 cup + 1/4 cup
Instructions
- 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.
Notes
Nutrition
If you’re not into thyme and cheddar here are a few other combinations to try:
– sharp cheddar and jalapenos
– sharp cheddar and chives
– roasted garlic and parmesan
– dried cranberries, pecans and cinnamon
Other recipes you might enjoy
HEALTHY TRIPLE BERRY OAT MUFFINS
THE BEST CLASSIC FRENCH ONION SOUP
PUMPKIN SPICE SCONES WITH MAPLE TAHINI
Till the next recipe,
Kristen xo
