Recipes, re-invented from cooking shows
Ploughman's Loaf
Prep. Time:
Baking Time:
Total Time:
45 minutes + 2.5 hours rising
50 mins
3 hours
Serves:
1 large round loaf (serves 8-10)
Chef's Notes Beer choice matters: Use a beer you'd enjoy drinking. IPAs add hoppy complexity, wheat beers contribute softness, while lagers keep it classic. Cheese tips: Keep cheese cold until adding to prevent melting during kneading. Vermont extra-sharp cheddar is ideal, but any good aged che...
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Ingredients
BREAD: 4 cups bread flour (or all-purpose flour) 2¼ tsp SAF RED active yeast 1 cup warm craft beer (IPA, wheat beer, or lager - not light beer) ¼ cup warm water 2 tsp kosher salt 2 tbsp honey 2 tbsp olive oil
FILLING: 1½ cups extra-sharp white Vermont cheddar, cut into ½-inch cubes ½ cup aged Gruyère or Parmesan, grated 1 large yellow onion, diced 2 tbsp butter 2 tsp fresh thyme leaves (or 1 tsp dried) 1 tsp smoked paprika ½ tsp black pepper ¼ cup toasted walnuts, roughly chopped (optional)
FINISHING: 1 egg beaten with 1 tbsp water (egg wash) Flaky sea salt Extra thyme sprigs
Method
FILLING: In a large skillet, melt butter over medium heat. Add diced onion and cook, stirring occasionally, for 12-15 minutes until golden brown and caramelized. Add thyme, smoked paprika, and black pepper. Cook 1 minute more until fragrant. Set aside to cool completely.
DOUGH: In a small bowl, dissolve yeast in warm water with 1 teaspoon honey. Let stand 5-8 minutes until foamy and active. In a large mixing bowl, whisk together flour and salt. Create a well in the center. Add the warm beer (should be about 100°F - not hot), yeast mixture, remaining honey, and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
FIRST RISE: Place dough in an oiled bowl, cover with damp towel, and rise in a warm spot for 1 hour until nearly doubled. Gently punch down and turn onto floured surface. Pat into a rectangle. Scatter the cooled caramelized onions, cheddar cubes, grated cheese, and walnuts (if using) over the dough. Fold the dough over the fillings and knead gently just until incorporated - don't overwork or the cheese will melt.
FINAL RISE: Shape into a rustic round boule and place on a parchment-lined baking sheet or in a Dutch oven. Cover loosely and rise 45-60 minutes until puffy (not necessarily doubled).
BAKE: Preheat oven to 425°F. If using Dutch oven, preheat it too. Brush loaf with egg wash and sprinkle with flaky salt and thyme sprigs. Score the top with a sharp knife or razor in a crosshatch pattern, about ½ inch deep. Bake 40-45 minutes until deep golden brown and internal temperature reaches 190°F. If browning too quickly, tent with foil. Cool on wire rack for at least 30 minutes before slicing.
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Instructions
FILLING:
In a large skillet, melt butter over medium heat. Add diced onion and cook, stirring occasionally, for 12-15 minutes until golden brown and caramelized.
Add thyme, smoked paprika, and black pepper. Cook 1 minute more until fragrant. Set aside to cool completely.
DOUGH:
In a small bowl, dissolve yeast in warm water with 1 teaspoon honey. Let stand 5-8 minutes until foamy and active.
In a large mixing bowl, whisk together flour and salt. Create a well in the center.
Add the warm beer (should be about 100°F - not hot), yeast mixture, remaining honey, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
FIRST RISE:
Place dough in an oiled bowl, cover with damp towel, and rise in a warm spot for 1 hour until nearly doubled.
Gently punch down and turn onto floured surface. Pat into a rectangle.
Scatter the cooled caramelized onions, cheddar cubes, grated cheese, and walnuts (if using) over the dough.
Fold the dough over the fillings and knead gently just until incorporated - don't overwork or the cheese will melt.
FINAL RISE:
Shape into a rustic round boule and place on a parchment-lined baking sheet or in a Dutch oven.
Cover loosely and rise 45-60 minutes until puffy (not necessarily doubled).
BAKE:
Preheat oven to 425°F. If using Dutch oven, preheat it too.
Brush loaf with egg wash and sprinkle with flaky salt and thyme sprigs.
Score the top with a sharp knife or razor in a crosshatch pattern, about ½ inch deep.
Bake 40-45 minutes until deep golden brown and internal temperature reaches 190°F. If browning too quickly, tent with foil.
Cool on wire rack for at least 30 minutes before slicing.
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Ingredients
BREAD:
4 cups bread flour (or all-purpose flour)
2¼ tsp SAF RED active yeast
1 cup warm craft beer (IPA, wheat beer, or lager - not light beer)
¼ cup warm water
2 tsp kosher salt
2 tbsp honey
2 tbsp olive oil
FILLING:
1½ cups extra-sharp white Vermont cheddar, cut into ½-inch cubes
½ cup aged Gruyère or Parmesan, grated
1 large yellow onion, diced
2 tbsp butter
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp smoked paprika
½ tsp black pepper
¼ cup toasted walnuts, roughly chopped (optional)
FINISHING:
1 egg beaten with 1 tbsp water (egg wash)
Flaky sea salt
Extra thyme sprigs
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