No-Knead Sourdough Cheddar and Pesto Bread - An Accidental Happy Loaf in a High Altitude Kitchen
No-Knead Sourdough Cheddar and Pesto Bread
by Tori @ Altitude
Ingredients:
1 cup sourdough starter, active and bubbly
1 cup water, heated to 110°F
2 tablespoons Bob's Red Mill Vital Wheat Gluten
1 tablespoon salt
2 cups all-purpose flour
1 -1 ½ cups shredded cheddar cheese
2-3 tablespoons pesto
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the sourdough starter and warm water. Mix well. Add the vital wheat gluten and salt, stirring until combined.
Gradually incorporate the flour to form a sticky dough. Allow the mixture to rest covered for 30 minutes at room temperature to begin fermentation.
Dough Folding with Cheddar and Pesto:
After the rest period, turn the dough out onto a lightly floured surface and gently press it into a flat shape. Evenly sprinkle ½ cup of shredded cheddar cheese over the dough's surface, then dot the pesto across the cheese. Carefully fold the dough over itself a few times to incorporate the cheese and pesto, being mindful not to overmix.
Prepare the Loaf Pan:
Line the loaf pan with parchment paper. Sprinkle 1/4 cup of shredded cheddar cheese evenly over the bottom of the pan on top of the parchment. This will create a cheesy crust on the bottom of the bread.
Shape and Pan the Dough:
Transfer the folded dough into the prepared loaf pan, placing it directly on top of the cheddar cheese layer. The dough should be gently placed to maintain its layered structure.
Baking:
Preheat the oven to 425°F (220°C).
Once preheated, place the loaf pan in the oven and bake until the internal temperature is 195, or until the bread is golden brown on top and sounds hollow when tapped.
Cooling:
Remove the loaf pan from the oven. Let the bread cool in the pan for 20 minutes before lifting it out using the parchment paper. Transfer the bread to a wire rack to cool completely.
By incorporating the cheese and pesto through folding before the final shaping and baking, this recipe ensures that every slice of bread is infused with flavorful pockets of cheese and pesto. The cheese-lined bottom not only adds an extra dimension of taste but also creates a beautifully crispy crust that complements the soft, aromatic interior of the bread.
In a high-altitude kitchen, owning a probe thermometer is essential as it ensures precise temperature control, a critical factor in cooking and baking where even slight variations can significantly impact the outcome due to the reduced air pressure...
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No Knead Walnut Date Bread
Today I’m making a no-knead walnut date loaf. This is based on Jim Lahey’s Walnut Raisin loaf from his My bread book.
It starts with 400g of flour, 100 grams of dates, 80 grams of walnuts, 8 grams of salt, 2 grams cinnamon, 2 grams yeast, a pinch of black pepper, and 350 grams of cool water.
Mix that up until it is a all moist and shaggy.
Cover with plastic wrap or a towel and let it sit for 12-18 hours at around 70-80 degrees. I put mine in the oven with light on where it hovers around 80 degrees.
Then flour your surface, tilt your bowl, and let is naturally fall, helping it with a spatula.
Fold up each side and let sit for another 1-2 hours.
Pre-heat your dutch oven at 475 for 30 minutes, add the dough, reduce temp to 450, cover and cook for 30 minutes.
Remove the lid and cook for an additional 15-30 minutes or until the crust is as dark as you like it.
Remove the dutch oven and let sit on a rack for an hour or so until it is cool.
Slice it up and enjoy.
#bread #baking #easyrecipe #nokneadbread
Best Irish Cheddar Soda Bread Recipe Ever - So Soft & Delicious!
Looking for a fun and easy way to impress your guests at your next St. Patrick's Day party? Look no further than this delicious Irish Cheddar Soda Bread recipe! This video tutorial will show you how to make this classic bread with ease, and you'll be able to wow your friends and family with your culinary skills. Enjoy!
Nutloaf
Super NUTritious Nut loaf.
Very versatile and flexible with ingredients.
Freezes and reheats beautifully.
You'll definitely SCORE with this
Jalapeno Cheddar Biscuits | Buttermilk Biscuit Recipe
Jalapeno cheddar biscuits grace our table at Christmas every year. These cowboy style buttermilk biscuits have a secret ingredient to give them extra rise. They also remind me of the Cheddar Bay biscuits from Red Lobster.
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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Nut Roast Bundt
This healthy and delicious veggie packed recipe can easily be tweaked to make it gluten free and vegan. It presents beautifully and is the perfect vegetarian/vegan replacement for the classic Christmas dinner. It's sure to be a hit with vegetarians, vegans and even meat eaters. A great way to please even the fussiest of eaters on Christmas Day! Any leftovers keep well in the fridge to be used in the following days, reheated or cold with salads. It also freezes really well and ticks all the boxes for presentation, nutrition, taste and all eating requirements.
NUT ROAST BUNDT
Ingredients:
2 garlic cloves, crushed
1 brown onion, diced
1 large carrot, grated
1 small zucchini, grated
200g small mushrooms, roughly chopped
½ cup tomato passata
1 cup liquid vegetable stock
50g raw cashew nuts, roughly chopped
50g walnuts, roughly chopped
50g pine nuts
½ cup grated cheddar cheese (or alternative)
4 eggs
1 tbsp olive oil
¾ cup bread crumbs (or gluten free alternative)
1 tsp salt
1 tsp cracked black pepper
Parsley to garnish and chutney, to serve
Method:
Preheat oven to 180°C (or 160°C fan forced) and grease a 20cm round bundt tin.
Heat olive oil in a large frying pan on medium heat, then sauté onion and garlic until soft. While this is cooking, place grated zucchini on a paper towel, and remove some of the excess liquid. Then add the zucchini, carrot and mushrooms to the pan, cooking for a further 5 minutes with an occasional gentle stir.
Add passata and chicken stock, cook until all of the liquid has evaporated and the mixture is starting to feel dry. Stir occasionally and ensure ingredients aren’t sticking to pan. Remove from heat and place ingredients into a large mixing bowl.
Beat eggs and add to the mixing bowl with the remaining ingredients. Stir until well combined.
Pour mixture into prepared bundt tin, cover with foil and bake for 30 minutes. Then remove foil and bake for a further 20 minutes.
Remove from oven and allow to cool in the tin for 20 minutes. Upturn the bundt tin to carefully remove the loaf.
Sprinkle with chopped parsley and serve with chutney and roast vegetables. Alternatively serve cold with salad.
Recipe obtained from the Aldi website
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