While working on "The Beekman 1802 Heirloom Cookbook" with my pals and fellow authors Brent Ridge and Josh Kilmer Purcell, I developed a cheese bread similar to the one that follows. The bread holds up well and is full of cheesy good flavor. Once baked, it'll keep well-wrapped for several days. Here, thick slices are topped with smoked turkey, a smear of mayo, mustard, mango chutney, and watercress. So, why have the cheese on the sandwich when it tastes so much better packed right in the bread?!
Cheddar Cheese Bread with Smoked Turkey and Mango Chutney
For the bread:
Makes two 8 1/2 x 4 1/2-inch loaves (the second loaf can be cooled, well-wrapped, and frozen for up to 3 months)
3 1/2 to 3 3/4 cups all-purpose flour plus more for work surface and bowl
1 tablespoon sugar
1 envelope (2 1/4 teaspoons) instant or rapid rise yeast
1 1/4 teaspoons salt
1/8 teaspoon cayenne pepper
1 cup lukewarm water
1 1/2 cups shredded medium or sharp yellow Cheddar cheese (6 ounces)
3 tablespoons olive oil plus more for pan
For 4 sandwiches:
2 tablespoons mayo
2 tablespoons spicy brown mustard
2 tablespoons mango chutney, finely chopped
8 ounces thinly sliced smoked turkey
1 small bunch watercress
1. In a large bowl, stir together 3 1/2 cups of the flour, the sugar, yeast, salt, and cayenne. Add the water, cheese, and oil and mix until well combined. The dough will be slightly sticky.
2. Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball, adding a litle more flour if needed (or do this on a stand mixer with the dough hook.) Sprinkle a large bowl with flour and add the ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
3. The next day, take the dough out of the refrigerator, transfer to a lightly floured work surface and flatten the dough to a rough rectangle with your hands. Lightly butter a 9 x 5-inch loaf pan Roll the dough up into a cylindrical shape and place seam side down in the loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let stand 1 to 1 1/4 hours at room temperature or until almost doubled in volume.
4. When the dough has risen for 35 minutes, preheat the oven to 375 degrees. Bake 50 minutes or until the bottom of the loaf sounds hollow when tapped. Remove from the pan and cool on a wire rack. Serve warm or at room temperature.
5. Cut 8 thick slices of bread. Spread 4 slices with mayo and 4 slices with mustard. Top the mayo with the mango chutney, turkey, and watercress and close the sandwiches.
Love this sandwich? Try the BLT Wisconsin-Style made with cheese biscuits.