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Credit: Michael Kraus; Styling: Roscoe Betsill

Recipe Summary

prep:
20 mins
rise:
1 hr 10 mins
bake:
45 mins
total:
2 hrs 15 mins
Yield:
Makes 1 (1 1/2-pound) loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in olive oil. Stir in flour and next 3 ingredients until a soft dough forms.

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  • Turn dough out onto a lightly floured surface. Knead in 1 cup cheese; knead 5 minutes or until smooth and elastic. Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down.

  • Shape dough into a round loaf, and place on bottom of bread cloche sprinkled with flour. Cover with bread cloche dome lid. Let rise 25 minutes.

  • Preheat oven to 450°. Cut 3 or 4 (1/4-inch-wide) slices into top of loaf. Combine egg and 1 tablespoon water; brush on top of dough. Sprinkle loaf with remaining 1/2 cup cheese. Bake, covered with bread cloche dome lid, 45 minutes or until loaf sounds hollow when tapped; let cool.

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