Another one from The New Artisan Bread in Five Minutes A Day, so it’s simple and doesn’t require kneading, just stirring! The recipe makes 4 loaves, slightly less than 1 pound each.

Extra cheese and now it’s breakfast?!

Ingredients:

• 3 cups warm water
• 1 tablespoon granulated yeast
• 1 tablespoon kosher salt
• 1 1/2 tablespoons sugar
• 6 1/2 cups all-purpose flour
• 1 cup grated cheddar cheese

Mix the yeast, salt, and sugar in the water in a large bowl or tub.

Stir in the remaining ingredients without kneading until well mixed.

Cover, not airtight, and allow to rest until it rises and collapses, about 2 hours. Use immediately or refrigerate and use over the next week.

When ready to bake, dust the surface of the dough and cut off a grapefruit-sized piece.

Dust the piece with more flour and shape into a ball by stretching the surface of the dough from the top to the bottom, then rotate, repeating on all four sides. Allow to rest on a cornmeal or parchment covered peel for 1 hour (40 minutes if not refrigerated).

Whoops, don’t own a peel.

Preheat a baking stone in the middle of the oven to 450 degrees and place a metal broiler tray on a lower shelf. Sprinkle the loaf liberally with flour and slash the top about 1/2 in deep with a serrated bread knife. Slide the loaf onto the hot pizza stone. Pour 1 cup of hot water into the broiler tray to create steam and close the door. (Alternately, skip the broiler tray and chuck a handful of ice into the bottom of the oven when you’re putting in the dough.) Bake for 30 minutes or until richly browned.

Cool completely on a rack before slicing and eating.

Vermont Cheddar Bread

From The New Artisan Bread in Five Minutes A Day.

• 3 cups warm water
• 1 tablespoon granulated yeast
• 1 tablespoon kosher salt
• 1 1/2 tablespoons sugar
• 6 1/2 cups all-purpose flour
• 1 cup grated cheddar cheese

Mix the yeast, salt, and sugar in the water in a large bowl or tub. Stir in the remaining ingredients without kneading until well mixed. Cover, not airtight, and allow to rest until it rises and collapses, about 2 hours. Use immediately or refrigerate and use over the next week.

When ready to bake, dust the surface of the dough and cut off a grapefruit-sized piece. Dust the piece with more flour and shape into a ball by stretching the surface of the dough from the top to the bottom, then rotate, repeating on all four sides. Allow to rest on a cornmeal or parchment covered peel for 1 hour (40 minutes if not refrigerated).

Preheat a baking stone in the middle of the oven to 450 degrees and place a metal broiler tray on a lower shelf. Sprinkle the loaf liberally with flour and slash the top about 1/2 in deep with a serrated bread knife. Slide the loaf onto the hot pizza stone. Pour 1 cup of hot water into the broiler tray to create steam and close the door. (Alternately, skip the broiler tray and chuck a handful of ice into the bottom of the oven when you’re putting in the dough.) Bake for 30 minutes or until richly browned. Cool completely on a rack before slicing and eating.