Yesterday's Green Bean and Potato Salad did not use any of the goodies that I received from our generous sponsors. I am making up for that in today's post. This heavenly, savory loaf uses Platinum Yeast provided by Red Star, Vermont Sharp Cheddar Cheese provided by Cabot Creamery, Lady Alice Apples provided by Rainier Fruit and I utilized this silicone mat provided by Dixie Crystals for easy clean up.
I got this recipe from the King Arthur Flour website. I adapted it to use the Platinum yeast that I absolutely love. I chose not to glaze my loaf as I wanted to serve it as a side to dinner and didn't want the sweetness of an icing.
Once the dough has it's first rise, place it onto a silicone mat or some parchment paper and pat it into an oval. Sprinkle half of the oval with the apples and cheddar cheese. Fold it in half and seal the edges.
Now comes the fun part, chopping the bread. Using a knife, pizza wheel, dough knife, etc., cut the dough into squares. This will turn it into a pull apart style bread.
There is no need to cut all the way through but it won't hurt to cut all the way through either.
Cover with a warm, damp towel and set it aside for the second rise.
Bake it up, place it on a platter and dig into that ooey gooey cheesy goodness that is offset by the crunch and hint of sweetness from the apple.
This recipe is a keeper!!! I can't begin to tell you how much I loved it and I can't wait to make it again. Using quality products certainly makes a difference. That Platinum Yeast is amazing, Cabot Vermont Sharp Cheddar has become a new favorite and those Lady Alice Apples!! Lady Alice apples are exclusive to Rainier Fruit and they are wonderful. Crisp, sweet and delicious. The only problem is that they seemed to disappear rather quickly......
This party is hosted by Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures. They worked hard to gather us all together to share a week's worth of brunch ideas. You will find links to the other blogger's posts following this recipe. Don't forget to enter the fantastic giveaway generously provided by our sponsors.
Apple Cheddar Chop Bread
adapted from King Arthur Flour
3 c. bread flour
1 pkg. platinum yeast
1 1/4 t. salt
1/2 c. milk
1/4 c. water
3 T. olive oil
1 crisp apple, peeled, cored and diced
4 oz. sharp cheddar cheese, shredded
Place the flour, yeast and salt in the large bowl of a stand mixer fitted with the paddle attachment. Combine the water and milk in a small saucepan and heat to 120-130*. Turn the mixer onto low speed and gradually add the warmed milk to the flour mixture. Add the egg and mix to incorporate. Switch to the dough hook and knead the dough at medium speed for 5 minutes, until dough is smooth and elastic.
Transfer to a bowl that has been treated with cooking spray, cover with a warm, damp towel and let rise for an hour.
Gently deflate the dough and pat it into a large oval on a baking sheet covered with a silicone mat or parchment paper. Sprinkle half of the long side of the oval with the apples and cheese. Fold the other side over the filling and seal the edges. Using a sharp knife, pizza cutter or pastry blade cut the bread dough into 1"-2" squares, leaving them in place on the baking sheet. Cover with a warm, damp towel for about 45 minutes.
Bake in a preheated 350* oven for 30-35 minutes, until lightly golden brown and the cheese is melted and bubbly. Transfer to a platter and allow to cool slightly but pulling apart and eating while still warm. Print Recipe
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