Cheesy cheddar and Parmigiano bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 52) by Alexandra Stafford

  • all-purpose flour
  • cheddar cheese
  • instant yeast
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on January 12, 2021

    This is a great, easy recipe. I did the initial proof for 1.5 hours (maybe my yeast was old) and it still wasn't doubled in size. My bread was a bit overcooked at the specified time, so I might check it earlier next time.

  • anya_sf on July 20, 2020

    Yum. My family nearly finished one loaf with dinner. I used pecorino instead of parmigiano and did add cayenne, which I think added very subtle heat, but not the hot sauce.

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