I use Sourdough Starter to make this cheesy bread.
- Carbohydrate 1147.21116947002 g
- Cholesterol 640.98468774833 mg
- Fat 115.089371884933 g
- Fiber 6.65250008940697 g
- Protein 637.970641109244 g
- Saturated Fat 60.1600125064842 g
- Serving Size 1 1 loave (1562g)
- Sodium 13177.9100075741 mg
- Sugar 1140.55866938061 g
- Trans Fat 9.15833937541387 g
- Calories 8207 calories
Step-by-step
- Melt butter Fry bacon till crisp and crumble. Set aside.
- To sourdough starter add lukewarm milk, sugar and salt. Beat well.
- Add slightly beaten egg, melted butter and grated cheese.
- Add baking soda to flour.
- Stir in flour 1 cup at a time, stirring after each addition.
- Reserve at least 1/2 cup of flour to add during kneading process.
- Turn out onto floured surface and knead until dough is smooth and elastic.
- Shape into loaves and place in greased loaf pans.
- Brush with melted butter.
- Cover with a cloth.
- Set in warm place free from drafts and let rise for about 2 hours or until doubled in size.
- Bake at 375 for 30 minutes.
- If bread begins to brown too soon, cover with a tent of aluminum foil.
- Makes two loaves.
Sourdough starter acts as the primary chemical and structural engine in this dough, supplying wild yeasts and lactic acid bacteria that naturally condition the gluten network before commercial inoculants existed. Historical frontier baking frequently relied on this dual-action fermentation to aerate dense, enriched doughs containing heavy fats like butter and cheese, which would otherwise suppress rise. Incorporating sharp cheddar and cured pork directly into the matrix creates pockets of savory moisture throughout the crumb. Adding baking soda alongside the fermented starter neutralizes excess acidity from the wild culture, ensuring the crumb structure remains tender rather than overly dense.
Baking and Fermentation Dynamics
Allowing the shaped loaves to ferment undisturbed for two hours in a draft-free environment ensures the wild yeasts produce sufficient carbon dioxide for maximum oven spring. Preheating the oven to 375 degrees Fahrenheit provides the thermal energy required to set the protein structure rapidly before the fats liquefy completely. Covering the top with aluminum foil partway through the 30-minute bake prevents excessive Maillard browning of the dairy solids and sugars present in the batter. Kneading requires holding back approximately one-half cup of all-purpose flour to prevent the moisture level from dropping too low, ensuring the final loaves maintain a soft and elastic interior crumb.
- Substitute whole milk with equal parts water and heavy cream at a 1:1 ratio if fresh milk is unavailable, though fat distribution may vary slightly.
- Monitor the internal temperature to verify doneness, ensuring the center reaches 200 degrees Fahrenheit.
- Store baked loaves wrapped tightly in parchment paper at room temperature for up to three days before freezing slices.
