Cheesy Sourdough Loaf Bread

This morning I decided I wanted to make a chhesy sourdough bread in a loaf pan, so I mostly made a cheesy version of my Sourdough Loaf Pan Bread.

The sliced view shows the cheese chunks inside.

Ingredients:

• 16  ounces sourdough starter (or 8 ounces water and 8 ounces all-purpose flour)
  
• 4  ounces lukewarm water
•  4 ounces whole wheat flour
  
• 6.5  ounces all-purpose flour 
  
• .25 cup dried milk powder (optional, but I used it)
  
• 2.5  teaspoons yeast
• 1.75   teaspoons salt
• 8 ounces cheddar (1/2 grated. 1/2 large chunks)
        

Instructions:

1. Feed your sourdough starter so you can remove 16 ounces, let it activate (feed it again afterwards!)
   
2. Grease two 9" x 5" loaf pans (one will be the lid)
   
3. Pour the sourdough starter into a stand mixer bowl. 
4. Add the water, flour, (optional milk powder) and salt to the starter. Knead for about 6 minutes.
5. As needed, knead in 1 or 2 more tablespoons of flour to make a smooth not-to-sticky dough.
   
6. Turn out the dough onto a well floured surface, pat flat into a 12 x 12 rectangle.
7. Sprinkle the cheese over the bread, pressing the large chunk into the dough
8. Roll up the dough into a log. As needed, twist the log ends together. (I sliced mine and twisted ends togther.)
   
9. Place the log in one of the greased pans, cover,  allow to rise for 60 minutes.
10. Preheat oven to 425 degrees about 30 minutes after the dough starts rising.
    
11. Spritz the dough and the inside of the empty pan with a little water.
    
12. Replace the empty pan as a cover for the, and bake for 20 minutes. (I placed the pans on top of my pre-heated baking steel sheet, and switched the oven to convection.)
    
13. Remove top from the pan, nrush nread with a little butter.
    
14. Bake the bread for another 15 minutes or so. It should reach 205 degrees on an instant read thermometer.
15. Remove bread from pan and place on a cooling rack.  Let cool for an hour or so before slicing.
    

Carole's Notes:

We liked this bread! I thinkthe convection setting for last 15 minutes helped with the browning and the crust. It went nicely with my Tuscan bean soup for lunch.

The recipe was adapted from my Sourdough Loaf Pan Breado