Tuesday, August 14, 2012

Cheddar ~ Garlic ~ Tarragon ~ Artisan Bread Recipe

Recently a certain follower requested more recipes,and one in particular,a bread recipe to be exact.  So Sweetie,here you go ;)

           ~ Cheddar ~ Garlic ~ Tarragon Bread

Basic bread dough recipe:
1 3/4 - tsp salt
  1/2 - tsp yeast
     3 - cups unbleached flour
1 1/2 cups water

To this basic recipe you can add whatever flavorings you like,the flavors added here are as follows:

1 1/2 - cups cheddar cheese shredded
2 - cloves of fresh chopped garlic
2 - tsp tarragon fresh or dried

In a medium sized mixing bowl,combine dry ingredients and mix with a whisk or fork to thoroughly incorporate together. Add the water and mix  gently but thoroughly.  Cover bowl with plastic wrap (I use press ~ N ~ seal)  and let set on table or counter for at least 12 hours.

Sorry,no photos of this part,as it was super late last night when I mixed up the dough.

This is what my dough looked like after about 15 hours on the table.

At this point the dough is very sticky,take a spatula and scrape the dough out of the bowl onto a well floured surface.

Since the dough is very sticky,be sure to flour your hands!  Roll the dough to coat with flour.

Baking your bread:  To bake your bread you will need a baking dish with a snug fitting lid.  Check manufactures directions,to make sure that you can place your dish in the oven empty,while the oven is pre-heating.

Place baking dish in cold oven,preheat oven to 450 degrees.

When oven has reached 450 remove baking dish carefully from oven and place dough in it.  Place lid on dish and return to oven for 30 minutes.

Remove from the oven and enjoy :)  Original recipe found at Simply So Good check it out.


  1. I need to get me a big baking dish so I can finally make this bread!!! I also need it to cool down enough so I can bake and cook period!

  2. That bread sounds wonderful. I have fresh tarragon and garlic in the garden. Looks like next weekend I'm making some bread. Thank you for sharing the recipe.

  3. CeLynn, I made the same bread, but plain. Somehow the long proofing time doesn't work for me. After 5-6 hours my dough starts to go down instead of up, it might've been that our nights were a lot cooler than the day temperatures. I'll try it again, but will not wait with the proofing for 12 hours.The bread tastes amazing, reminds me of the bread we ate when I was growing up. I also want to try the cheesy option.


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