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Cheese and Cumin Bread
A yeasted loaf with grated hard cheese worked into the dough and melted over the crust, seasoned with whole cumin seeds. The dough proves and bakes in the same covered Ultra Pro, which keeps the crumb moist while the cheese on top browns.
- Total time
- 85 min
- Prep
- 10 min
- Cook
- 35 min
- Rest
- 40 min
Ingredients
Method
Stir the yeast into 50 ml (3 1/2 tbsp) of the lukewarm water in a small bowl and leave for 10 minutes, until fully dissolved.
In a 3 l mixing bowl, combine the flour, salt, cumin, yeast mixture and the remaining 200 ml (3/4 cup + 1 tbsp) water. Work with a silicone spatula, then knead by hand until the dough is smooth and comes away from the bowl. Knead in 100 g (1 cup) of the cheese.
Put the dough in the Tupperware Ultra Pro 2 l, cover and leave it to rise for 30 minutes in the oven heated to 60 °C (140 °F).
Take the Ultra Pro out and heat the oven to 210 °C (410 °F). Scatter the remaining cheese over the loaf, cover and bake for 30 to 35 minutes.
Turn the bread out onto a wire rack as soon as it comes out of the oven.
