https://www.simplysogood.com/cranberry-orange-almond-artisan-bread/
Last night I made the dough and added sharp cheddar and jalapeno to one for our daughter and asiago cheese and dill to the other for my husband and I.
Using a dough whisk makes all the difference in the world. I purchased this whisk as a 3 piece set on Amazon, which includes a rolling pin and a pastry cloth. https://www.amazon.com/gp/product/B075BHTMJS/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Waiting 18 hours is the hardest part!
While your cast iron enamel dutch oven(s) are preheating at 450 for 30 minutes in the oven, you can form your loaves. The dough is extremely shaggy, so be sure to flour your surface and hands thoroughly. I used my new pastry cloth and a dough scraper for this step. Don't overwork the dough, just form a ball. I placed on a sheet of parchment paper for easy transfer to the dutch oven.
Bake for 30 minutes covered at 450.
Uncover and bake an additional 15 minutes or until golden. Remove from oven and set aside to cool. Enjoy the most delicious crusty bread ever.
For Asaigo Cheese and Dill Bread
You will need:
3 cups all purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1/2 cup Asaigo cheese
1 teaspoon fresh Dill
1 1/2 cups cool water
In a large mixing bowl mix the flour, yeast and salt. Add the Asaigo cheese and Dill. Stir to coat with flour. Pour water in all at once. Stir the mixture together just until the water is absorbed into the flour. Cover with plastic wrap and let sit on the counter for 12-18 hours. Do NOT refrigerate.
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