Remember when Mike and I went on a Cambridge eating tour adventure and I haven’t been able to stop talking about it? Well, heeere we go again.
On our last stop at The Friendly Toast (and any/every time I go there), I ordered a side of their homemade Cayenne-Cheddar bread. They grill it up with some butter and HOLY COW IT IS SO GOOD. Just enough cayenne spice to give it a good kick, with little pockets of melty cheese* throughout. After ordering it at least 14 times, I decided it’s finally time to try and create it myself!
Listen up, friends..
This bread is the BOMB DIGGITY.
PerHAPS the most delicious bread I’ve ever baked. It is soooo so (so so so so so so so SO so so) good, almost as good as the professionals make it. It’s the kind of bread that is so delicious that you don’t even need anything on top, though butter makes everything better
And, just a thought…using this to make grilled cheese? WHOAAAAAAA. Mike and I gobbled up the whole loaf too quickly to do so, but I bet it would be the most wonderful grilled cheese in all the land.
*I realized I only had about half the amount of cheese I needed when baking this bread, which is why the bread doesn’t seem cheesy in the pictures – though still totally delicious. Adding the full amount will give you those ooooozy melty cheesy pockets of happiness I mentioned above.
yield: one loaf
- 2 cups* white or whole-wheat flour
- 1 1/4 – 1 1/2 cups bread flour
- 1 teaspoon salt
- 1 1/8 teaspoons quick-rise yeast (about half a package)
- 1 teaspoon cayenne pepper
- 1/2 cup milk
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 2 cups cheddar cheese
*The original recipe calls for 2 1/4 cups white/whole-wheat flour, but I only ended up using about 1 3/4 cups. You should add as much flour as you need to make the dough hold together until it stops being sticky.
- In a bowl, whisk together the white or whole-wheat flour and 1 1/4 cups bread flour. In a separate bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of flour mixture, salt, yeast, and cayenne pepper. In a saucepan, combine 1/2 cup water, milk, honey, and butter. Heat on low until lukewarm (110 degrees F). Stir the water/milk mixture into the yeast mixture and beat on medium-high until smooth. Add the cheese, then stir in more of the flour mixture until the dough comes together and stops sticking to the sides of the bowl. If you add a bit too much flour, you can always add a teaspoon of water to bring the dough back together.
- At this point, you can either kneed the dough by hand or use the dough hook attachment. Need until smooth and elastic, either 10 minutes by hand or 6-7 minutes with the dough hook. Form the dough into a ball and place in a clean, greased bowl (I greased mine with olive oil), turning the dough to coat on all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Coat a 8 1/2-by-4 1/2-inch loaf pan with butter or cooking spray. Turn the risen dough onto a lightly floured surface and press flat; use a rolling pin to roll into a roughly 12-by-7-inch rectangle. Starting on a short side, roll the dough up tightly and pinch the bottom and side seams to seal. Place the dough into the prepared pan, seam side down. Cover with a clean kitchen towel and allow to rise in a warm place until doubled in size, about 45-60 minutes. While the dough is rising, preheat the oven to 375 degrees.
- Bake the loaf for about 30-40 minutes, or until golden brown on top. Transfer to a wire rack to cool.
*one final note: the original recipe says to brush the loaf with an egg wash (1 egg yolk + 1 teaspoon water), but I was out of eggs so I skipped that step. It doesn’t change the flavor much, but does make the loaf look prettier!