Enriched sourdough bread, plaited and covered in meted cheddar cheese.
This is probably the best bread I’ve made so far with my sourdough ferment. We managed to eat half the loaf between two people all in one evening!
Enriching the dough with the milk and egg made it really light and tasty, and robust enough to be eaten just on its own, fresh out of the oven.
Variations: you could use any cheese you want to cover the bread, or even mix some sun-dried tomatoes or herbs into the dough, to make it extra exciting!
Ingredients: Makes one large loaf
- 200g Sourdough Ferment
- 500g Strong White Bread Flour
- 10g Salt
- 25g Honey
- 250ml Milk
- 1 Egg
- Cheddar Cheese, grated
Combine the ferment, flour, salt, honey, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 8 hours.
Turn out the proved dough, and knock out the air. Stretch out into a rectangle and cut 6-7 strips lengthways, then plait the strips to the end, to form a plaited loaf. Transfer to an oiled baking tray and leave to prove for a further eight hours.
Preheat the oven to 200°C
Cover the plait in grated cheddar cheese and bake in the preheated oven for 30-40 minutes, until golden brown, and the loaf sounds hollow when tapped.
Leave to cool on a wire rack before serving.