May 10, 2020


May 10, 2020

I have to start off by admitting that this is not my recipe; unfortunately. I inherited this recipe from Ineedmylipstick. Previous to this, I had never attempted to bake bread before. I have always been SUPER intimidated by making homemade bread. My mom was the ultimate susie homemaker, but that was never me. I officially put my big girl mom pants on and attempted this recipe – pretty much assuming I would fail.

Now, let me tell you how GOOD THIS BREAD IS. You definitely need to invest in two dutch ovens if you don’t have them already, because you will want to double this recipe every time. I’m not going to lie and tell you making bread is the easiest thing ever, but this bread is pretty damn full proof. **Note: The only time I have messed up the recipe is when I used All-Purpose Pastry Flour instead of just regular All-Purpose Flour.

OK, OK. No more talking. Recipe below.







+ 3 Cups All-Purpose Flour

+ 1/4 tsp dry active yeast

+ 1 1/4 tsp sea salt

+ 1 tsp garlic powder

+ 2 tsp of dried shallots

+ 2 tsp herbs de Provence

+ 1 Cup of cubed sharp cheddar

+ 1 1/2 Cup (ish) luke warm water





In a large bowl, combine the flour, yeast, salt, garlic powder, dried shallots, herbs de provence, and cheese cubes. Whisk together until combined. Add the water and stir, using a wooden spoon until the mix is shaggy and sticky. Cover bowl with plastic wrap and a towel, set it and forget it for at LEAST 12 hours. I usually do this right before I go to bed. Only takes like 5 mins.

Next day: Using a well floured hand, pull the very risen and bubbly dough from the bowl and onto a floured work surface. Keep flouring the dough as you fold it over itself a few times, forming a ball. Cover with plastic wrap again and let it sit for 20 mins. Then fold it over itself another few times and reshape the ball. Lightly flour the top and cover with a towel for another two hours.

In the meantime, preheat your oven to 450 degrees. Place a large, lidded dutch oven into the oven while it preheats. Transfer the ball of dough to the pot, place the lid on it and slide it into the over for 30 mins. Remove the lid and let the bread bake for another 15 mins, or until golden brown on top. Remove the bread from the pot and let rest for about 20 mins. It may be tough to get the bread out of the pot, but just take a sharp knife to the cheese around the edges and loosen them up. You can also use a spatula to help loosen it up. (This part is honestly the hardest part of the recipe, some times are harder than others to get the bread out). Do not fret, it will still be okay if the bread has some dents.

Let me know how yours turn out!!

Links for Amazon ingredients – because we all love convenience.


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