Boerenkaas and polenta loaves
Two delicious breads made from one dough recipe…
This recipe was a surprise! It turned out especially well for BLTs the next day.
I added chunks of cumin-infused Boerenkaas cheese from Dalewood by rolling it into the bread. The result? Little patches of melted cheese in a delicious, thick slice of this moist and soft bread with an interesting crunch from the polenta.
I used half the recipe to roll a traditional toast-loaf, and the other half I made into pull-apart rolls. Perfect for a casual dinner party or family dinner.
Cheddar and polenta loaves
Makes 2 large loaves
Ingredients
750g strong white bread flour
50g olive oil
20g fresh yeast
400ml tepid water
80g polenta
20g sugar
20g salt
Method
In a large mixing bowl or stand mixer, combine the tepid water, sugar, and yeast. Let it sit for 15 minutes to activate (sponge).
Add the olive oil, flour, and salt. Mix on medium speed or knead by hand for 8–10 minutes until a soft, supple dough forms.
Cover and allow the dough to proof for 1–2 hours, or until doubled in size.
Divide the dough into two portions, flattening each of them out and adding the chunks of cheddar to the dough, rolling and squishing to incorporate the cheese.
Finally, tuck the edges of the bread under the loaves if you are making two and place them into greased loaf tins. Or keep half aside and make my tomato and herb pull-apart rolls.
Let the dough proof again for 30–45 minutes, or until it has doubled.
Bake at 200°C (428°F) for 30-40 minutes or until golden brown and cooked through.
