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Vermont Cheddar bread Recipe


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     Vermont Cheddar bread

Category   Breakfast - Brunch
Sub Category   None

3 cups lukewarm water
1 1/2 tbs granulated yeast
1 1/2 tbs salt
1 1/2 tbs sugar
6 1/2 cups unblerached flour
1 cup grated cheese.

Mix yeast, salt, and sugar with water in 5 qt bowl. Mix in dry ingredients and cheese without kneading.
Cover and allow to rest at room temp until dough rises and collapes approx. 2 hrs.
On baking day... Prepare pizza peel by sprinkling with cornmeal. Sprinkle surface of dough with flour Pull off a grapefruit size ball of dough and shape into a ball. Allow to rest ofn pell for about 40 minutes. Twenty minutes before baking, prehead oven to 450 with a baking stone place on middle rack. Place and empty broiler tray on bottom shelf. Dust top of loaf with flour and slash top. Slide loaf off peel and onto baking stone. Quickly pour 1 cup hot tap water into broiler tray and close oven door. Bake about 30 minutes or until crust is browned. Store remaining dough for up to 7 days.

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