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Cheddar Bread...gone awry

I would love to say that I am an excellent cook. I can definitely make many things very well. It might not only look pretty, but it will taste damn good. I got a great recipe book for Christmas that features all things bread.

I want to take a moment to apologize to those who cannot consume this delicious gluten rich food.

This bread was supposed to not need proofing..and it did! But, and I cannot emphasize this enough, read the recipe thoroughly! I have very little patience at times, but those times are the worst when I don't stop to really read recipes through. This particular one emphasized mixing things separately and resting things for certain times at certain temperatures. Now, in my defense, it looked really good when I was getting ready to bake it!

Pre-baked bread

I baked it at around 400F for roughly 30min until it turned a deep and lovely golden brown color. It looked puffed up and ready to eat and the cheese in the bread gave it a lovely richness that was intoxicating.

Cooling bread

I was thrilled, and eagerly let it cool before moving to the drying rack. However, once I took it out of the loaf kind of collapsed....

Collapsed bread

Again, I want to emphasize the importance of reading recipes carefully. I also want to state that even though this bread was highly dense and not light to perfection, it was still a supremely tasty bread and I would make it again (though hopefully attempt #2 goes better) in a heartbeat!

If you're interested in this recipe, please look for Bread Illustrated book.

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