CHEDDAR BREAD RECIPES

Steps:

• (9:00 p.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
• (8:30 a.m)In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
• (9:00 a.m.)Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix the additions in thoroughly and if the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover.
• (9:15 a.m. to 12:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
• (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
• (1:15 p.m.)Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up.
• (1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
•  (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

Steps:

• Grease a 7" springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water.
• In a large bowl, whisk together the almond flour, protein powder, chives, baking powder, and salt. Stir in 4 ounces of the grated cheddar.
• Add the eggs, 4 tablespoons of the butter, and the water to the almond flour mixture and stir until well combined. Spread the batter into the prepared pan and smooth the top.
• Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the "cake" setting for 40 minutes.
• When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
• Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining 2 ounces of grated cheddar. Place on the center rack so that it’s not too close to the heat.
• Broil bread until the cheese is melted and the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides before slicing and serving.
• No Instant Pot? You can make this bread in your oven by preparing the batter as directed and transferring to a well greased 8" x 4" loaf pan or 7" springform pan. Cover the top with foil and bake at 350F for 30-40 minutes, or until the top is firm to the touch. Preheat the broiler and brush the top with the remaining melted butter. Sprinkle with cheese and broil until golden.