· 2 ½ cups (about 10oz/285g) freshly grated sharp or extra-sharp cheddar cheese (block cheese, not pre-shredded)
· 2 tablespoons fresh chives or parsley, finely chopped (optional)
· 1 tablespoon melted butter for brushing after baking
· Flaky sea salt for sprinkling (optional)
Method & Instructions
Phase 1: Making the Dough
1. Activate the Yeast (if using active dry): In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5-10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the dry ingredients.)
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. If using instant yeast, whisk it in here.
3. Mix Wet into Dry: Pour the yeast mixture (or milk/water if using instant yeast), melted butter, and egg into the flour mixture. Mix on low speed until a shaggy dough forms.
4. Knead the Dough: Increase speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky. (Alternatively, turn dough onto a floured surface and knead by hand for 10 minutes.)
5. First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
