Crack Bread

This blog post has been a long time coming. I actually made this bread for Superbowl and became distraught when suddenly all of the pictures had disappeared off of our memory card. And once it's gone who KNOWS where it goes. But today, like magic, it was there. Magic I tell you. 

Who doesn't like things with drug connotations, right? We all know if something foodie is preceded with the term "crack" it's frickin' delicious! Except when it's used with its actual meaning but we won't go there. 

This bread is like crack. It just doesn't force you to make poor decisions, neglect your kids or lose your job.

This bread will help you make amazing decisions, win a Mommy of the Year ribbon and get you a bonus at work (OK, I can't promise the last one). 

I can promise you will love this though.

For the Dough:

Inspired by the "Hassleback Cheesy bread"

1 cup warm water

1 tablespoon honey

1 packet of active dry yeast

1 teaspoon salt

3 cups flour (preferably bread)

sliced white cheddar

Garlic Butter:

1/4 cup butter melted with desired seasonings. I used a clove of minced garlic and dipping seasoning (which had garlic powder, onion powder, parsley, salt, etc)

Use your own recipe to your liking!

For the bread:

In a stand mixer with the dough hook attachment stir (with a spoon not the attachment) the water, honey and yeast. Allow the yeast to proof for at least 5 minutes. If after that time you notice tiny bubbles forming, you're all set. During your 5 minutes sift together the salt and flour. When time is up, add the flour mixture to the yeast mixture in 1/4 cup increments. Once the dough starts pulling away from the sides set a timer for 5 minutes and allow to mix unattended. After 5 minutes the dough should be smooth yet sticky yet not sticky enough to leave dough on your fingers when touched. Grease a large bowl with vegetable oil and place in the dough ball. Cover and set in a warm place until doubled in size (about 1 hour)

When the hour is up, cut the dough into 2 equal portions and form into 2 baguettes the length of your cookie sheet. I twisted mine (like the recipe shows on http://www.laurenslatest.com) cuz it holds it shape and looks really neat when baked. Cover the baguettes with plastic wrap and let rise again for 45 minutes to an hour. At the 30 minute left mark, preheat your oven to 400 degrees and place the baguettes nearby. 

Once preheated, remove plastic wrap and lower oven temp to 350 degrees. Bake for 20 minutes

During this time make your garlic butter mixture. After 20 minutes pulls loaves out and brush with said delicious butter. Bake another 5 minutes until starting to turn golden. Remove from oven and let cool 15 minutes. 

Cut around 1 inch slices in the loaf, being sure not to cut completely through. Brush with more garlic butter and stuff sliced areas with cheese. Bake another 3 minutes or just until cheese is melted.

Best enjoyed hot but not too hot where you burn your tongue on melted cheese. I hate that....