No Knead Cheesy Bread, hot out of the oven.
No Knead Cheesy Bread originated with East Coast Kitchen. I heard about it from a local baker friend and realized it was the perfect way to use some ramps another local friend had brought back from a secret location. Make one 1 ½ lb loaf.
Ingredients
3 c all purpose flour
1 ½ c lukewarm water
1 ½ t Kosher salt
½ t active dry yeast
1 ½ c grated cheese (sharp cheddar preferred)
1 c ramps greens, green onion tops or chives, chopped fine
Method: mix flour, water, salt and yeast thoroughly in a bowl. Cover and proof till till the dough rises and becomes bubbly; due to the small amount of yeast this will take 3-5 hours or longer.
The parchment paper “cradle” makes it very easy to transfer the dough to the hot dutch oven.
Preheat oven with cast iron dutch oven and lid inside to 450 degrees. Allow half an hour for the dutch oven to come to temperature. Meanwhile, cut a big square of parchment paper. Dust with flour then pour the dough on top. Spread it out then flip over which makes for easier handling since both sides are now lightly floured.
Sprinkle about 2/3 of the cheese across the surface of the dough, right to the edges, and do the same with 2/3 of the ramps/green onions/chives. Fold the dough in from the corners, adding a little more cheese and greens with each fold. After the last fold, carefully flip over the dough and shape into a ball.
Use the parchment paper as a cradle to lift the dough and transfer it to the (now very hot) dutch oven. Cover and bake for 30 minutes, then uncover and bake 15 minutes longer. Allow the bread to cool slightly before serving with lots of butter.
