Soft Cheese Bread
"Delicious, soft cheese bread that can be filled with different cheese fillings. If you’re measuring your flour in cups, hold back 1 cup to add as needed. If you need to visualize the shaping process, it’s very similar to Estonian Kringle bread, so if you search for that, you should be able to find some photos that demonstrate...."
INGREDIENTS
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794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
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2 tsp. fine salt or 1 Tbsp. coarse kosher salt
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5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
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1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
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1 cup plus 2 Tbsp. lukewarm buttermilk or milk
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1 1/2 Tbsp. instant yeast
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1/4 cup melted, unsalted butter or vegetable oil
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2 cups shredded, sharp cheddar cheese
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1/4 cup minced herbs (parsley and chives are good choices)
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1 1/2 cups freshly grated Parmesan
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1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
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1/4 cup minced herbs (parsley works well)
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1/4 cup butter, at room temperature
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