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Cheesy "Everything But The Bagel" Artisan Bread

Prep Time 15 minutes
Cook Time 1 hour
Rising time 6 hours
Total Time 7 hours 15 minutes

Equipment

  • 1 6 quart Dutch Oven
  • 1 15 inch wide Parchment Paper

Ingredients

  • 4 Cups Bread Flour
  • 2-4 tbsp Brown Rice Flour
  • 2 ½ tbsp Fleischmann's Instant Dry Yeast
  • 1 tsp Salt
  • 1 tsp Granulated Sugar
  • 8 oz Bar cheese of your choice, hand shredded.
  • 3-4 Tb Everything but the Bagel Seasoning

Instructions

  • Put the 4 cups of Amazon brand bread flour into a large mixing bowl. Add the yeast to one side, the salt to the other side.
  • With a whisk, combine first the flour with the yeast on one side, then the side with the salt. Once the two have been whisked with flour, it's safe to whisk all 3 together.
    • Since the Everything but the Bagel seasoning contains salt, we want to use less actual salt in the recipe.
  • Once it's well mixed, add your shredded cheese.
    • It's important to note the "hand shredded" detail, because it just melts SO much nicer than store bought shredded.
  • Once the cheese is somewhat evenly combined with the mixture, it's time to add the Everything but the Bagel seasoning.
    • Use whichever brand of Everything but the Bagel you prefer.
    When you're ready to add the Everything seasoning, start slow. I did 2 T, stirred it in, gave it a look, did another T, etc. I believe for this loaf I ended up using about 4 T.
  • When all ingredients are combined, get about 3 cups of room temperature water. Slowly fold it into the dough mixture, making sure there are no dry areas. Cover your bowl with a wet dish towel or tea towel, and let it sit for at least 6 hours.
  • Lay out your parchment paper a little larger than your Dutch oven and sprinkle it with brown rice flour. With a silicone spatula, slowly turn out the dough onto the parchment paper, using the spatula to guide the dough towards the middle of the floured area.
  • Carefully grab opposite corners of the paper and lift it into the Dutch oven. With the lid on, place it in the stove and set it to 450 degrees.
    • It's better for the Dutch oven/dough and your stove to warm up together. Something about this process seems to create the perfect "crusty bread" outside.
  • When your oven reaches 450 degrees, THEN set your timer for 30 minutes. Leave the lid on for this first segment.
    After the first 30 minutes are over, remove the lid and allow it to bake an additional 30 minutes. After the 2nd 30 minutes is up, test it to make sure it's done.
  • Once it's done baking, wait 10 minutes before removing your loaf from your Dutch oven. Put it on a cooling rack, and leave her alone for at least 6 hours.
    • The bread continues to bake on the inside for a while after removing it from the oven. This allows it to bake fully and not turn out too spongy or moist.
  • Now, you can toast it, fry it, or make it into a sandwich!