Originally Posted by JMediger
Oh yum jennyema! Did you freeze it (the cheese) before you mixed it in? Also, when did you add it and did it affect the bake time? That's a great idea!
No I didn't freeze it. I microplaned about 1/4 cup of manchego cheese and mixed it in when I mixed in the extra flour after the first rise.
I then topped the loaf with about 1/4 cup coarsely shredded manchego about 10 min before it was supposed to be done.
It did add cooking time but I am not entirely sure, as I had let me first rise go about 24 hours and the dough got a bit weepy, so it was wetter than usual when it went in to bake. I am guessing the cheese may have added 5-10 min.... I always use a thermometer to test doneness @210.
The bread was excellent!!
I would use a bit more cheese in the dough, though the people I was experimenting for don't like it real cheesy.
I think the most important lesson of the recipe is to use more salt that called for -- especially if you are using kosher salt which has larger crystals than table salt. IMO you will be pleasantly surprised at the heartier "bread" flavor brought out by more salt.
I am now taking orders
for this bread from friends and coworkers. Seriously.