BBA# 42: Potato Cheddar and Chive Torpedoes

Cheese and Bread... what could be better? Well, I'll tell you: cheese baked right into the loaves! Here is a bread to blog about. Here is a bread that will make you want to bake often and with the window open to make the neighbors insane with longing. I really had not done the whole cheese in the bread thing before, so this was certainly a new and exciting endeavor on my part. As you know, I am participating in the Bread Baker's Challenge and I can definitely see the end now. This is the next to last recipe in the book: The Breadbaker's Apprentice, by Peter Reinhart and an absolute keeper! The recipe uses both wild yeast and and a bit of commercial yeast, but I chose to only use the wild yeast soley to keep the integrity of my own rule of using my own sourdough starter as the only leavening agent. If you have the book, you can follow along with me on page 278, or if you still don't, you can try this link here.

Since this recipe uses mashed potato, I chose to use red potato because I like the taste of these potatoes best. Meanwhile, my wild yeast "Adam" if getting puffy and bubbly. Ripe for the process to begin.

---

The ingredients all went in along with  the chives until the dough "windowpaned" and then was allowed to rise to double in size (this took my dough about 5 hours to get there). After the bulk rising, the dough was divided into two and slightly pressed out into a rectangle where the cheddar cheese slices were applied. They were then rolled into batards where the cheese was nicely tucked inside. The second rise only took about 3 hours and then I placed them into the hot  500* oven along with a cup of hot water and steam baking. The finished loaves were supposed to be cooled before eating, but we are not very patient people sometimes. This bread is chewy and onion flavored and the oozing cheese was amazing!
Yeaspotted!

---

absolutely delish!