Ploughman's Loaf
Prep. Time:
45 minutes + 2.5 hours rising
Baking Time:
50 mins
Total Time:
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
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.
