Ingredients

For the dough

• 500g strong white flour
• 10g sea salt
• 10g fresh yeast 
• 25g honey
• 300g water
• 250g diced vintage cheddar

Tools

• Chef Baker XL

Method

• To the bowl of the mixer add the flour, salt, honey, yeast, and water. Using the dough hook attachment begin to knead the dough just on speed 1 initially. Knead for 4 to 5 minutes to allow the dough to develop. As the dough comes together gradually add the cheese to the dough continuing to knead. We are looking for the cheese to be kneaded fully into the room. This will give an amazing cheesy flavour throughout the entire dough rather than just cheesy pockets.
• Add the cheese in 2 to 3 stages ensuring all the cheese is incorporated before adding the next amount. 
• The dough is ready when all the cheese has been kneaded into the dough. Transfer the dough to a clean bowl, cover and allow to prove for 60 to 90 minutes.
• Once the dough has proven, transfer the dough to a clean work surface. Knock back the dough. Shape the dough round and place into a prepared proving basket. Allow the dough to prove for a further 60 minutes.
• Preheat the oven to 210c. The bread will be baked at a slightly lower temperature because if baked too high the cheese within the dough will cause the crust to caramelise more than we would like. 
• Turn the dough out of the proving basket. Score using a sharp blade. Place the dough into the preheated oven. Add boiling water to the oven to create steam and bake for 35 minutes. Reduce the oven temperature during baking if required.
• A slice of this bread when toasted tastes just like cheese on toast. Heaven