Dill and white cheddar from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 45) by Emilie Raffa

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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

  • Lynnette on January 16, 2026

    Early this morning I baked this bread which had received a longer fridge ferment than the recipe indicated. Like yesterday’s bagels from this same book, I altered the flour composition to half whole wheat, half bread flour. The texture is a little tight; not sure if that’s the grated cheese inhibiting the rise or something else. But the flavor just sings! It’s going to make some great sandwiches.

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