The salt crust brings out the flavor of the sourdough like bread and the pinwheel of melted cheese. This bread freezes great and a few seconds in a microwave makes it taste like it is right out of the oven.
Be forewarned... it is addictive!
Step 1: The Ingredients and Equipment
1 1/4 Cups 2% Milk
1/3 oz Dry Yeast
3 Tablespoons Granulated Sugar
1/4 Cup Dehydrated Chopped Onions
2 Tablespoon Salt
1/4 teaspoon Ground Black Pepper
3 Tablespoons melted Butter or Margarine
4 Cups Bread Flour
1Cup Shredded Mild Cheddar Cheese
Non-Stick Cooking Spray
4 cup microwave safe measuring cup
Kitchen Scale ( in ounce measurements)
Metal bowl that can hold mixer bowl
Wire Cooling rack
Step 2: It's Alive! Activating the Yeast.
Put the Dry Yeast and the Sugar in the bowl of the mixer.
Add the warm Milk to the bowl and whisk together with the Sugar and Yeast .
Let this stand at room temperature for 10 minutes till the top of the milk is covered with foam.
The foaming indicates that the yeast is multiplying and will allow your bread to rise properly.
Step 3: Adding the Dry Ingredients
- 2 cups of Bread Flour
- 1 Tablespoon Salt
- 3 Tablespoons melted Butter or Margarine
- 1/4 cup chopped dehydrated onion
- 1/3 teaspoon ground black pepper
Once this is added, beginning mixing everything together with a paddle attachment.
Once everything is well combined, start adding the remaining 2 cups of Bread Flour till it is all incorporated.
Step 4: Proofing the Dough.
The flour keeps the dough from sticking to you hands.
Wash out the mixing bowl and dry it.
Spray the inside of the bowl with Non-stick Cooking Spray and put the ball of dough in it.
Cover the bowl with clear film.
Place the covered mixing bowl into the other mixing bowl that is half full of lukewarm water.
This will speed up the proofing process.
Allow the dough to rise till double in size.
Step 5: Time to Roll It Up!
Shape the dough into a flattened ball shape.
Place the dough on a generously floured surface.
Coat a rolling pin with flour and roll out the dough into a slightly oval square.
Sprinkle all of the Shredded Cheddar onto the dough as shown.
Fold a long edge slightly over the cheese.
Then fold the short sides into the center as shown.
Then roll up completely like a Jelly Roll.
Step 6: Tray the Dough and 2nd Proof
Loosely cover it with plastic wrap and left it sit in a warm place for another hour.
Dough will almost double in size.
Step 7: Adding the Salt Crust
Mix in 1 tablespoon of salt and mix.
The egg will break down from the salt and will be very fluid.
Brush the egg mixture onto the proofed dough.
Sprinkle salt on top of the egg wash.
Bake the loaf in a preheated 425°F oven for 25-30 minutes or till golden brown.
Depending on your oven, turning the pan halfway through baking will help with even browning.
Step 8: Cool and Enjoy!
The bread needs a little time to cool to allow the cheese to firm up a bit, although if you like it gooey and melty like pizza, dig in.
This bread freezes really well and can be reheated in the microwave.