Our 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 cheddar works.
Make-ahead: Dough can be refrigerated after first rise for up to 24 hours. Bring to room temperature before shaping.
Serving suggestions: Perfect with soup, as the base for gourmet grilled cheese, or toasted with butter and jam for breakfast.
Storage: Keeps 3 days wrapped in kitchen towel, or freeze sliced for up to 3 months.
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
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.
Let's talk about what separates okay homemade bread from the kind that makes people stop mid-conversation and ask "wait, you made this?" It's not technique. It's not fancy equipment. It's SAF RED yeast.
Here's what baking blogs won't tell you: professional bakers don't use the same yeast you find in grocery store packets. SAF RED is the industry standard - stronger, more reliable, and it creates flavors that regular yeast simply can't match. Good luck finding it at your local store.
We provide enough ingredients for you to make this stunning cheese-studded ploughman's loaf twice - perfect for impressing at two different dinner parties or having one loaf while the other is rising.
Stop settling for bread that's "pretty good for homemade." Stop wondering why bakery bread tastes different. The difference is in the yeast, and now you have access to the same professional-grade ingredients that real bakers use.
What's in your kit:
- 4½ teaspoons SAF RED active yeast (the professional baker's secret weapon)
- 2 teaspoons smoked paprika (adds complexity most home bakers never achieve)
- 2 teaspoons flaky sea salt (the finishing touch that screams "artisan")
- ½ cup chopped walnuts (texture and richness that transforms simple bread)
- laminated recipe
This isn't just about making bread - it's about understanding why professional results require professional ingredients. Once you bake with SAF RED, you'll never go back to grocery store yeast packets.
Makes two artisan loaves. Zero compromise on quality.
You'll still need flour, beer, cheese, and basic pantry items, but those are the parts any store can handle.
