This is sponsored content in partnership with Cabot Creamery.
Recipe written and developed by me.
If you know me, you'll know I eat my weight in Cabot's Seriously Sharp Cheddar every day. One day, not long ago, I made a cheddar/pimento dip with some of my favorite cheese. And then I added some of Cabot's Fiery Jack. And then it occurred to me to swirl it into bread, in a cheesy, fiery helix of goodness. Someone just hand me the MacArthur Grant because this bread is GENIUS.
Seriously Cheesy Bread
For the bread
3 ½ cups/420 grams all purpose flour
2 tablespoons Cabot Cheddar cheese powder (optional)
1 ½ teaspoons fine sea salt
2 tablespoons olive oil
1 ¼ - 1 ½ cups lukewarm water
1 packet instant yeast
1 tablespoon maple syrup
Spray a Pullman pan or 2 loaf pans line with parchment paper, making sure the parchment hangs over the edges of the pan. Spray the sides of the parchment-lined pan with non-stick cooking spray. Set aside.
Add water (start with 1 ¼ cups), olive oil, and maple syrup to the bowl of a stand mixer fitted with the hook attachment. Add the flour, cheese powder, salt, and yeast and mix until smooth, adding more water a tablespoon at a time if needed. About 5-7 minutes. Transfer to a oil coated bowl and coat the top of the dough with olive oil as well. Cover with plastic wrap and leave on the counter to double in size, about 1 hour.
Spray a half sheet of parchment with non-stick cooking spray and roll or press the dough into a 14” x 10” rectangle, about the size of the parchment. Spray the top of the dough with cooking spray and then transfer to a half sheet pan and cover with plastic wrap. Place in the freezer for 10-15 minutes to firm up the dough (but don’t allow the dough to freeze).
For the filling and assembly
1 sweet onion, chopped
1 tablespoon canola oil
1 (8 ounce) package Cabot cream cheese, room temperature
1 (8 ounce) package Cabot shredded cheese, I used Fiery Jack
1 (4 ounce) jar sliced pimento
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, thinly sliced or shredded
Sliced salami or sopressata (about 4 ounces)
In a skillet, add the oil and the onion and sauté over low heat until the onions are soft and caramelized, about 15-20 minutes. Transfer to a large bowl and stir in the cream cheese. Bring to room temperature.
Stir in the mayonnaise, shredded cheese, pimentos, and salt and pepper to taste.
Set ½ half of the filling aside and refrigerate.
Spread the remaining cheesy filling so that it goes to the edges of the short side of the dough but leave a ½ inch gap along the upper long side of the dough. Layer salami over the filling (if using), and roll the dough into a jelly roll/cylinder from the bottom, placing the seam side down. Make sure the dough is still very firm and chilled. If it’s feeling warm, transfer the roll to a sheet pan, cover with plastic wrap and place in the freezer for another 10 minutes.
Cut the roll in half, length-wise, and place the two pieces, cut side up, side-by-side. Twist the two pieces together and cut in half. Tuck the pieces side by sideinto the prepared Pullman pan (or cut the twist in half and place each piece in a traditional loaf pan. Cover with plastic wrap and allow to rest on the counter to almost double in size, about an hour.
In the meantime, preheat oven to 375°F. Once the bread has almost doubled in size, gently brush with olive oil and back for 55-60 minutes or until the crust is golden brown and the interior of the bread reads between 190 and 200°F.