There’s nothing quite like baking your own crusty homemade bread. This method is so easy and flavored with grilled artichokes and sharp cheddar cheese.
With the whole world seemingly baking bread at home right now, I’m glad to eventually bring you this loaf to try! It follows the same tried and tested method as my Mediterranean Olive Bread and that one is a keeper! Check out these comments from readers who have already baked it.
“A phenomenal bread! I’ve made several Olive Bread loaves but this one wins, hands down”
“I made this bread today and it was extraordinary! I made it exactly as written”
This time though I used regular all purpose flour which can be easier to have on hand than the bread flour I used for the olive recipe. I must admit I did taste a difference in using all purpose flour this time but nothing that would make me not want to use it again. I’d say the bread flour had a little more flavor.
The baking method used is from Jim Lahey, but the recipe is really adaptable with add-in’s like the salty black olives. For this version I added grilled artichokes in oil and some sharp cheddar cheese. You can find the artichokes in a jar usually in the condiment section of your grocery store.
Tips for making this homemade bread
- This dough can be quite wet at the begining so make sure to have extra flour on hand to help knead the dough into a ball.
- Use plenty of cornmeal on the towel to prevent the dough from sticking to it.
- To transfer the loaf from the towel to the dutch oven pot, lift it quickly and have the pot right next to the loaf for minimal handling.
- On the final rise be mindful that the dough will rise a little more when it goes into the dutch oven so don’t leave it sitting for too long on the towel. I prefer a denser loaf than a large loaf full of air holes.
How long does it take to make this homemade bread?
From the first mix to taking it out of the oven, this bread could be ready in about three hours. That’s not too long to wait for a good, chewy crusted, slightly sour tasting country loaf.
A 2 gallon ziploc bag is perfect to store the bread in. It’s best eaten (warm) on the day it was made but should still be good after 2 days as long as it has been sealed in the bag. It makes great toast too with lots of butter!
Other ingredients that would be fantastic to add to the dough
- Any type of fresh herbs like rosemary, thyme or oregano.
- Various different kinds of cheese.
- Cheese and jalapeno
- Roasted garlic cloves
- Hatch chilis
Homemade Bread with Grilled Artichokes and Cheddar Cheese
- Dutch oven with lid
- Stand mixer with a dough hook
- 1 1/2 cups all purpose flour, plus extra for dusting on the table
- 3 tsp dried yeast
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 1 1/2 cups grilled artichokes (oil drianed)
- 1 1/2 cups grated sharp cheddar
- cornmeal for dusting
- In the bowl of a stand mixer with a dough hook, combine the flour, yeast and salt.
- Add the warm water and mix on low for about 8 minutes.
- Add the artickokes and cheese and mix just until cmbined.
- Transfer the dough to a table surface dusted with flour to prevent sticking.
- Knead the dough into a ball shape and transfer to a large bowl that has been rubbed with olive oil. Place the ball seam side down.
- Cover with a towel and let rise to double in size, about 45-60 minutes depending on your environment.
- Lay a clean towel on the table and sprinkle generously with some of the cornmeal.
- Once the dough has risen dump it out onto your table again and flatten it down.
- Knead the dough back into a ball shape and place it on the prepared towel. Sprinkle a little cornmeal on top of the dough also.
- Cover and let rise until almost the size you'd want it to be when fully baked.
- Preheat the oven to 450 degrees F.
- Close to when the dough is fully risen, place the dutch oven pot into the oven with the lid to get warm.
- When th dough is at the corrct size, 6-8 inches in diameter, take the dutch oven pot out of the oven
- Using a sharp knife, make two shallow cuts across the top of the loaf.
- Carefully lift the dough from the towel to the pot and gently lower it in.
- Replace the lid and place back into the oven.
- Bake for 30 minutes and then take the lid of. Bake for another 30 minutes and the bread looks like it has formed a nice crust on top.