It’s all about the cheese. And bread.

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Ah, the goal of every non-professional (but wannabe) artisan bread baker: major holes riddling the interior of your crusty/chewy bread.

Am I right?

How many of us have carefully autolysed, calculated kneading friction, proofed at exactly 78°F, retarded, slashed at a 45° angle, steamed, listened to our bread “sing,” and finally – with breath held, and fingers crossed – made that first diagonal cut to see, in all its splendor, the interior of our perfect baguette?

Or, more likely, our very tasty but not-QUITE-perfect baguette – one with a fine, even texture. No holes.

“Darn! I was sure 86% hydration was the answer. Where did I go wrong?”

Which is when I always step in with helpful advice. Something like “Try, try again.” Or “Life is imperfect. Live with it.” Or “It tastes good, right? So what are you worried about?”

I understand the artisan bread quest; I’ve been on it myself – for about 35 years. It’s an enjoyable journey, one with unexpected twists and turns, satisfying successes (sometimes)… and the occasional flop-er-oo that even the birds will barely eat.

Baking yeast bread is something I never tire of. And also never get ultra-serious about.

Hey, the holes aren’t big big enough? Great; this loaf’s perfect for crostini. Funny shape? Croutons. Didn’t rise AT ALL (did I really forget the second day’s yeast)? Bread crumbs.

One particular ingredient I’ve learned to love over the years is semolina. This golden, granular sibling of durum flour adds a mellow hue to any bread, and its high gluten content yields a great rise.

So when I see a recipe calling for semolina – I jump on it.

Thus the provenance of the following bread.  Our test kitchen director, Sue Gray, had developed a recipe for No-Knead Golden Semolina Bread awhile ago. I’d been meaning to make it… sometime.

Serendipitously, I recently saw a bakery ad for “three cheese semolina bread.” Semolina AND cheese – one of my favorite food groups? I’m there.

I didn’t even bother to read the description in the ad, because my mind immediately went to the three perfect cheeses for this Italian-style bread: Parmesan, for its assertively nutty taste. Asiago, for its crumbly texture and depth of flavor. And provolone, for its smooth meltability. Even better – smoked provolone.

I made Sue’s easy no-knead bread dough; added the chunked cheese; patted the dough into a stoneware baker; covered it, and let it rise. Hmmm, NICE rise.

Baked it. Carefully lifted off the cover, to see… beautifully risen, golden bread.

Took it out of the oven. Carefully turned it onto a rack. Let it cool. Yes, let it cool – difficult as it is to wait.

Took my serrated knife, cut a slice, and… Bob’s your uncle! Big holes.

Now, I know these holes were made by melting chunks of cheese, not by any particular skill on my part. They’re a shortcut. False victory, some would say.

But they’re my holes, and I’m sticking with them.

Who wouldn’t? They’re full of melting cheese.

Take a short detour from your bread quest, and join me in baking this easy No-Knead Three-Cheese Semolina Bread.

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So what IS semolina, exactly?

Well, for one thing, it’s just plain semolina – not semolina flour. Technically speaking, there’s no such thing as semolina flour. Yes, it’s called semolina flour in the picture above; but that’s because many of our customers search for “semolina flour,” and we want to meet their needs. “Semolina flour” and ”semolina” are the same product, different names.

Durum wheat is high-protein wheat grown in America’s Northern Plains – think North Dakota and Montana. It’s a hard, rather than soft wheat (durum is Latin for hard). Thus it’s great for high-rising yeast breads, and totally inappropriate for biscuits, pancakes, or other “softer” treats.

When durum wheat is ground into flour, it’s called durum flour, a key ingredient in pasta.

When it’s ground a bit coarser – think cornmeal – it’s called semolina. Again, often used in pasta. And absolutely delicious in bread and pizza, where it adds the faintest hint of gold, and the tiniest bit of crunch.

So let’s take our golden semolina, and bake this lusty Three-Cheese Bread.

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Put the following ingredients in a mixing bowl, or the bowl of your stand mixer:

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup semolina
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor, optional
2 tablespoons garlic oil or olive oil
1 to 1 1/8 cups lukewarm water

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Beat on medium speed of an electric mixer for several minutes.

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Scrape down the sides of the bowl.

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Switch to a dough hook, and knead for about 5 minutes, till you’ve made a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.

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While the dough is kneading, prepare your cheeses. You’ll need 4 ounces (1/4 pound) each of Parmesan; Asiago (mild or aged); and provolone (plain or smoked).

Cut the provolone into 3/8” to 1/2” logs or cubes.

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The Asiago is more crumbly, and probably won’t cut as cleanly. Just cut/break it into irregular 1/2” or so pieces.

Grate the Parmesan; you’ll have about 1 cup.

Do you HAVE to use provolone, Asiago, and Parmesan? No, of course not. Use whatever cheeses you like.

One caveat: they should be sharp, so that their flavor can shine through. Mozzarella, Muenster, and Velveeta probably aren’t your best choices.

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Add the cheeses to the dough.

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Knead and mix till well combined.

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Put the soft dough in a lightly greased bowl or 8-cup measure.

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Cover and let rise for about 2 hours, till quite puffy.

Lightly grease a 14” to 15” covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.

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Gently deflate the dough, and place it on a lightly greased work surface. A kneading/rolling mat makes cleanup simple.

To make two loaves on a baking sheet, divide the dough in half, and shape each half into a 14” tapered log, like a baguette. Cover and let rise.

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To bake in a long lidded baker, flatten the dough into a rough rectangle.

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Fold it lengthwise, and seal the edge with the heel of your hand.

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Flatten it out again…

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…and fold again. This builds the loaf’s structure, and is the classic method for shaping baguettes.

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The  loaf should be the same size as the baker – about 13” long.

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Cover the stoneware baker with its lid, and let the bread rise for about an hour.

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It’ll be noticeably puffy. If it’s not, let it rise longer, till it shows some life.

Towards the end of the rising time, preheat the oven to 425°F.

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Spray the loaf with water…

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…and use a sharp knife to make three diagonal slashes in each loaf.

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Replace the lid on the pan. Bake the bread for 30 minutes.

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Remove the cover…

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…and bake for an additional 10 minutes, till the bread is golden brown.

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An instant-read thermometer inserted into the center will registers about 190°F to 200°F.

Or 204°F. Don’t worry, all good.

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Enjoy the aroma of hot, melted cheese.

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Remove the bread from the pan. The easiest way to do this is to place the pan on its side on a cooling rack, and simply pull it away from the bread.

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Let the bread cool before slicing. Pretty please, with a cherry on top?

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Ah, that moment every bread baker waits for – cutting a slice to see the interior.

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Oh, yes… melting pockets of cheese.

Enjoy warm. Or at room temperature.

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Or toasted.

Or oven-toasted, once it’s a few days old. Slice. Lay on a baking sheet. Brush or spray with olive oil, if desired. Bake in a preheated 350°F oven till starting to brown.

How long? Don’t know, I forgot to write it down. Just keep your eye on it; experience tells me this will take about 15 to 20 minutes.

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Back to those baguettes. Here they are, risen and ready to go into the oven.

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And here they are, cooled and ready to rip into.

Looks like SOMEONE already started ripping!

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Yes, that’s melted cheese you see. Nothing finer.

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And once those long loaves cool down, they’re perfect for sandwiches. I stuffed one with smoked provolone, lettuce, and marinated tomatoes for a road trip to Maine recently. Took one bite, and I could have sworn I was enjoying a BLT…

Read, rate, and review (please)  our recipe for Three-Cheese Semolina Bread.

So when this blog originally appeared, “Mondofresh” commented as follows:

I’m going to regret this, but here goes…

Here in Portland, OR one recipe I’ve developed to cheer people up on a rainy day is to make a loaf similar to above, with two minor tweaks. I use super-sharp cheddar and I add a can of canned smoked chipotles in adobo sauce (fine dice). The result is something that my family calls volcano bread. It is a cheesy, spicy mess and we love it. Super good fresh but also very good after a day or two, toasted with frijoles and/or eggs.

Tips:
* make sure to let the cheese come up to room temperature
* dice cheese to 1/2″ cubes
* after adding chilis (with sauce) add flour to make dough less sticky. I don’t use a formula, just eyeball it.

I’ve not found this recipe anywhere else but feel compelled to share it with this blog I love so much. Enjoy!

How could I not take Mondo up on this?

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Read it and weep – because your eyes will definitely be watering when you taste this SUPER-spicy bread!

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First, get a 7-ounce can of chipotle chiles in adobo sauce. Mondo says “fine dice;” all I could find was the whole ones.

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So I simply used a pair of scissors to cut the whole chiles into chunks. They’re very soft, and cut easily.

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Next, cut 10 to 12 ounces of sharp cheddar cheese into 1/2” cubes. I’m using Cabot chipotle cheddar here.

Can you ever have too much of a good thing? Not when it’s chipotle.

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Mix up the three-cheese dough, using the lesser amount of water (1 cup). The dough will be a bit stiff.

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Let it rise for 1 1/2 to 2 hours, till it’s nice and puffy.

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Add the chiles. PLOP.

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Mix in. EWWWWWWW. Slimy mess. As Mondo said, add some flour.

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Mixing in an additional 1/3 cup flour makes a nice, soft (not slimy/wet) dough.

OK, let’s cut to the chase here.

Knead in the cheese.

Divide the dough in half, round each half into a rough ball, and place each ball in a greased 8” cake pan. I figured this soft dough could use  the support of a pan.

Can you use a 9” x 5” pan? Probably… The 13” long covered stoneware baker used in the three-cheese bread recipe? Yes. Two 9” round pans? Yes, but your bread will be flatter. This is basically a 3-cup-flour recipe with a generous couple of cups of add-ins; use common sense in your pan selection.

Cover the pans, let the bread rise for about an hour, till it flattens out, fills the pan, and starts to dome.

Bake in a preheated 400°F oven for 25 to 30 minutes, till it’s starting to brown, and an instant-read thermometer inserted into the center registers at least 200°F.

Remove from the oven, and turn out onto a rack.

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Chipotles!

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Cheese oozing onto the crust!

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Cheese oozing inside!

Everyone who tasted this bread said yes, it was REALLY hot – but enjoyably so.

Clearly you wouldn’t serve this to someone who doesn’t like spicy food.

But for lovers of bread, cheese, and heat, this “volcano bread” is, as Mondo says, is a “cheesy, spicy mess” – a DELICIOUS cheesy, spicy mess.

Thanks, Mondofresh!

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Janae

    Your bread looks AMAZING, and those holes oozing with cheese(!) is divine. I could almost smell it all the way over here…can’t wait to give this a try!

    Reply
  2. Mercedes

    Wow, I have just been left without words, I definitely wnat those holes to be mine… will (with your persmission, of course) take that recipe and put some Spanish cheeses (whatever I have in my pantry will do, I like sharp, matured cheese) and give it a try, looks just amazing!
    HI Mercedes,
    Oh honey, you don’t need our permission to try new twists on our recipes, just use what sounds good to you and jump right in!
    Have fun! ~ MaryJane

    Reply
  3. Amanda

    Holy smokes! You had me at holes full of cheese. This bread looks amazing – I think I will try baking a loaf this weekend.

    Reply
  4. Jessica

    Thank you so much for this recipe! I’ve bought this type of bread several times from a local store, and though I’ve tried at home, could never quite get it right… I’m going to try this recipe this weekend though!

    On a related note, where did you get that baking pan? It looks perfect for this sort of loaf.

    It’s our long covered baker, Jessica. It is indeed a nice pan. Enjoy – PJH

    Reply
  5. Kristen

    Question. If I change the cheeses, do you definitely recommend using three cheeses of different textures? Is it because of the different ways that they melt?

    One cheese, 5 cheeses, different textures, all the same – use whatever you want, Kristen. to me, it’s all about the flavors you like, rather than how they melt. They’ll all melt pretty well, subjected to that oven heat, so pick your favorite flavors (well, probably not cream cheese! But you know what I mean). PJH

    Reply
  6. Nel

    A long time ago I learned the trick of heating the blade of the bread knife when I cut hot bread. (I put the knife’s blade along some ‘vent’ holes behind the burners on my rather old gas range after I take the bread out. It heats up fast. Keep the handle off to the side, though.) The trick was passed in the early 1900s on by a cook in a lumber camp who had to get the bread baked for the men coming back to camp from cutting trees all morning (I read it in a book – I’m not that old!). No way were they going to wait for the bread – baked since the previous meal – to cool before they could satisfy their lumberjack appetites.

    You can slice right through hot bread without smashing it or making it gummy if the knife blade is hot.

    And then you can spread it with butter that melts right away or just eat it HOT in all its lovely, yeasty, fresh-from-the-oven deliciousness.

    I could never keep a loaf whole until it cooled – not at home cooking for 6 men and not now, baking only for myself. Nothing like bread hot from the oven. And with melted cheese? I don’t think I could wait until it cooled.
    Nifty idea, thanks for sharing!

    Reply
  7. Anne Tremblay

    Oh- what adventures await!!! We are already hooked on the “No Knead Crusty White Bread”, there’s always a bucket full of dough in the fridge now. Can’t wait to try this one, diet be darned! MJ, what will can I expect if I use all KA AP flour? Don’t have any semolina on hand…. Thanks for another great recipe!

    Use slightly less water for AP, Anne – maybe 1 tablespoon less. The bread won’t be quite the same color, but should be just as yummy. PJH

    Reply
  8. Victoria

    Okay, I’m confused. Your post says “So what IS semolina, exactly? Well, for one thing, it’s just plain semolina – not semolina flour.” The recipe then calls for semolina, but when I click on the link to order, it says “semolina flour.” Please explain as this sounds yummy and I want to be sure to get the correct ingredients. Thanks.

    Victoria, sometimes when we’ve had an item in different sizes or from different vendors, we can’t name it exactly the same thing – this may have been the case. Also, not calling it just semolina is a fine point – beloved by English majors like me, but not that exciting to others… Here’s the semolina you should order. Enjoy – PJH

    Reply
  9. Erin R.

    Curses! Foiled again! I was DETERMINED not to make another loaf of bread this weekend since I’m still trying to finish off the one from last weekend, but that wedge of Jarlsberg in my fridge isn’t cutting itSELF into chunks and melting into semolina bread. (head shaking) Guess I’d better get on it.

    Probably a dumb question, but I’m guessing the Parmesan in a can (Kraft) won’t fly? Is it better to spend the money on the real deal? Also, have you ever tried to bake fresh mozzarella into bread before? I’m thinking about trying it, but I’d hate to waste the cheese and wreck the bread if it’s just going to be a disaster.

    HHAHA (evil laugh)… A chunk of less expensive Parmesan (try to get some for under $7/lb.) is well worth it for flavor – the pre-grated, silicone-filled “Parmesan” just isn’t as rich tasting. And mozzarella should be fine. It’ll melt more, but who cares? More ooey-gooey – nothing wrong with that! :) PJH

    Reply
  10. Flo

    I have made baguettes and the rustic sour dough loaf. Everytime I use the razor to slash the tops of the loaves, it seems to deflate them. What am I doing wrong????
    Hi Flo,
    The loaves should only deflate a tiny bit when slashed. If they are collapsing, they are overrisen. Cut back on the rising time by 15-20 minutes and you should see a noticeable difference. ~ MaryJane

    Reply
  11. roxan

    Thank you for the info on semolina v duram!
    This bread looks delicious, I’ll have to try making it.
    Have you heard of Schat’s Bakkery in Bishop CA? They have the most wonderful cheese breads that are FILLed with cheese in a huge hole. YUM.

    Cheese in a huge hole? I could totally go for that. My cousins used to live in Bishop – I’ll have to ask them. Thanks for sharing that delicious info.! PJH

    Reply
  12. Alice

    I’m unable to find semolina–thought it would be in the flour section with all the KA flour but it’s not there. Can I substitute cornmeal for the semolina? How about cutting some of the cheese because that SOUNDS like a lot!

    Alice
    Hi Alice,
    The semolina is a specialty item, so it’s only available direct, not in the grocery store. If you can’t order from us right now, try the international foods section, near the pasta and Italian items. Cornmeal isn’t the same, especially when it’s the star of the show.
    You can also trim the amount of cheese if you need/want to, it just won’t be as holey and flavorful. ~ MaryJane

    Reply
  13. Jeannette

    So…. holes are…. good? I made cinnamon raisin swirl bread and I have a hole right through the center where I began my swirl. Something tells me that not ALL holes are a personal victory lol!
    You’re so right Jeannette, sometimes holes AREN’T what we are shooting for. Hope the raisin bread was flavorful and not all your raisins fell through the hole! ~ MaryJane

    Reply
  14. Steph

    Do you think this would work in just regular loaf pans? How many 9″ loaves would this make? Maybe make one baguette and 2 loaves of bread??

    I am going to the store to buy cheese right now!
    While you certainly could try this in a standard loaf pan, it’s meant to be more artisan and rustic than loaf-y. How about a nice batard and baguette? ~ MaryJane

    Try it as a 9″ x 5″ loaf – should work just fine, Steph. As MJ says, not as crusty, but still delish – PJH

    Reply
  15. Sue E. Conrad

    Ah-h-h-h, PJ, you had me at cheese……………glorious cheese, which calls to me MUCH louder than chocolate – I know, hard to believe, huh?? And semolina is about to be added to my shopping list of ingredients from KAF. As for cheese, the more assertive the flavor the better – picante gorgonzola, picante provolone, seriously sharp cheddar………..the list goes on!!

    Reply
  16. Nikki

    I always love an excuse to buy my fav. 13 dollar per pound provolone cheese. i’m a cheese-a-holic though… mmm making this today!

    Reply
  17. Shaylee

    I would love to hear more about the marinated tomatoes. That sandwich looks fab!

    Chopped tomatoes, a splash of olive oil, drizzle of balsamic, salt, pepper, and sugar to taste (I use lots of sugar), dried or fresh basil (chopped). No specific recipe – just the way my Italian grandma-in-law used to do it, Shaylee. SOME GOOD! PJH

    Reply
  18. Beth

    This is sort of an expensive bread to make. I hope the taste is worth it.

    Taste is so personal, Beth. You do indeed need to buy about $5-$6 worth of cheese to make it as written, as well as the semolina (if you don’t have any on hand…) But then again, you could substitute sharp cheddar, which if you get on sale you could get for about $3.00-$3.50 for 12 ounces, so you could save money that way. Hope this helps – PJH

    Reply
  19. Tom Garbacik

    How about adding some onion? I think I’ll sweat some diced onion to add with the cheese. I’m stopping for cheese on the way home from work tonight.

    Is there a reason for kneading in the cheese before the rise? Would you get a higher rise by adding the cheese at the shaping stage?

    Tom

    Tom, knead it in whenever. It’s not going to leach anything into the dough, so the yeast will do fine either way, with or without proximity to the cheese. BTW – did you make the “yeast cookies”? :) PJH

    Reply
  20. sally

    Can I shape this round and bake it in a round Dutch oven? Or could I bake it on a pizza stone, uncovered? Both? Either? Neither?
    Looks yummy, and I’m glad to learn the hot knife trick so we can dive in before it cools.

    You could surely bake it in a Dutch oven, Sally. Pizza stone? Sure, make two rounds; one might spread too much. Go for it! PJH

    Reply
  21. Trisha

    I know I ask this all the time, but here goes–how about using the perfect pizza blend? I was thinking maybe 2 c of that and 1 c of the AP. Do you think that would work? I can’t believe you might get me to try no-knead bread again.

    Trisha, that should work just fine. YOU CAN DO THIS! Never say never, right? :) PJH

    Reply
  22. skeptic7

    I used to get Cheese Bread at a nearby bakery when I was in college. Wonderful stuff. How did you have old Cheese Bread to make into toast? I tried to eat it the same day so it wouldn’t spoil.
    I’ve made your no knead Casserole cheese bread and that was very good.

    Reply
  23. Kelly

    I just have to ask (and this recipe sounds amazing as is): what would happen if I substituted the white flour with wheat flour? Could I just add some vital wheat gluten to lighten it or should I say to hell with it all and just make it the way the test kitchen intended? Thanks!

    Give it a try, Kelly; add 3 tablespoons vital wheat gluten, let the dough rest for about 20 minutes before kneading, to give the wheat a chance to absorb the liquid. Then adjust the liquid as necessary. It’ll probably need to rise longer. You’ll get a denser bread, but it should taste good – let us know how it comes out. PJH

    Reply
  24. Henrietta Kelty

    After baking and cooling would it be possible to pack it for mail delivery?

    Sure – send it overnight, 2-day, or Priority – it should be fine, Henrietta. PJH

    Reply
  25. Jana

    I too was thinking of Bishop and mamoth lakes and the bakery today. They make an awesome jalapeno chedder bun that I replicated with the rustic olive rolls recipe…just brought home the Jalapenos. A great bakery for inspiration, I live in Il now too far to drive. This recipe looks like something I will be baking today Thanks again for another great idea, again you make me look good!

    Reply
  26. Mrs. Hittle

    Now your description of semolina has me thinking. i knew it was wheat and that it was different from flour, but i didn’t realize that it was a corse-ground meal. i’m wondering if just grinding my wheat berries at a much coarser setting would make a whole-wheat semolina. Do you know anything about this? Of course, i can get semolina in bulk pretty easily around here, so if that takes a particular type of machinery it’s no big deal. But like most bakers, my motto is, “if i can make it, why buy it?” :-)
    If you can find some durum wheat berries you can make your own. Just make a coarse grind. JMD @KAF

    Reply
  27. rebecca

    can you bake this bread in a wood fired oven?

    Sure, if you’re familiar with how to do it, you can bake most crusty breads in a wood-fired oven. Let us know how it comes out – PJH

    Reply
  28. Mrs. Hittle

    Thanks, JMD– so semolina is made from durum wheat in particular? And that would just be hard wheat as opposed to soft, yes? Or is it a particular kind of hard wheat?

    Durum wheat, which is hard wheat. Just to complicate matters, semolina is also a particular grind – so you can also have rice semolina, or corn semolina, when those grains are ground more coarsely than flour. PJH

    Reply
  29. ErolB1

    On a slight tangent, where did you get the sprayer? I’ve been looking for a trigger-type sprayer for water, but all the ones I’ve found have instructions for use with pesticides, herbicides, and strong cleaning mixtures, which doesn’t fill me with confidence about using even a clean, new one to spray water on *food*

    Hi – We used to sell it, but don’t anymore. Something tells me we should get it back. I’d think, though, that any stainless steel spray bottle would be fine – wouldn’t you think? PJH

    Reply
  30. Irene

    How to get artisanal bubbles in bread? Ask a scientist–Their origin is the wild yeasts in sourdough that die off at different temperatures as the dough bakes.

    For non-sourdough bakers, you get them in regular kneaded dough by what my mother called improper shaping–not squeezing the dough well enough after rising. Leaving some gas bubbles as you shape the dough gives you this exact pattern of bubbles.

    Over-rising will NOT give you these holes as the bubbles burst faster and then fall flat. Under-kneaded dough gives you denser dough with smaller bubbles because there is not enough gluten to hold the gas in.

    Thanks, Irene – great advice for those of us on this “hole quest.” Cheers – PJH

    Reply
  31. pity

    absolutely delicious, i must try your method soon it really looks so yummy, well done! cheers from london

    And cheers from Vermont – thanks for connecting across the miles! PJH

    Reply
  32. Diane

    I’m confused… Started making this bread this morning. I read the blog yesterday and have been drooling since. I started making the bread and noticed the instructions on the blog show “kneading” the no-knead bread. I thought I may have read the recipe wrong but there’s no sign on “Switch to a dough hook, and knead for about 5 minutes” which shows on the blog.

    So which is it? Should there be really any difference if i decided to knead the dough?

    Regardless, the final dough smelled yummy! I can hardly wait to taste!

    -d.
    Yes there is a little kneading in this but very brief and you do not need to wait overnight for this great bread. JMD @KAF

    Reply
  33. mondofresh

    I’m going to regret this, but here goes…

    Here in Portland, OR one recipe I’ve developed to cheer people up on a rainy day is to make a loaf similar to above, with two minor tweaks. I use super-sharp cheddar and I add a can of canned smoked chipotles in adobo sauce (fine dice). The result is something that my family calls volcano bread. It is a cheesy, spicy mess and we love it. Super good fresh but also very good after a day or two, toasted with frijoles and/or eggs.

    Tips:
    * make sure to let the cheese come up to room temperature
    * dice cheese to 1/2″ cubes
    * after adding chilis (with sauce) add flour to make dough less sticky. I don’t use a formula, just eyeball it.

    I’ve not found this recipe anywhere else but feel compelled to share it with this blog I love so much. Enjoy!

    WOW – I LOVE hose chilis in adobo sauce, but never know what to do with them once I’ve used the tiny bit called for in most recipes. I am SO there. Thanks so much for sharing – this is going on my “must bake” list! :) PJH

    Reply
  34. Terre

    I hate to be off-topic, but since I’m a newbie to both bread-making, and the blog, I’ll give myself a pass. ;)

    Can someone tell me where on this site the following product is? I’ve looked and looked for “Golden Sweet Coffee Bread Mix” and can’t find it anywhere:
    http://www.kingarthurflour.com/mixes/coffee-bread-mix.html

    Thanks for your help,
    I am sorry but this mix has been discontinued. Here is a link to a scratch recipe for sweet dough :http://www.kingarthurflour.com/recipes/holiday-sweet-bread-recipe. JMD @KAF

    Terre

    Reply
  35. nancee

    This bread reminds me of the Italian Bread sold in Brooklyn calld Lard Bread. It has prochutto and ham as well as the cheeses… Probably not on the heart healthy list, but I’ve love to make it suprize my family.

    Reply
  36. Janet M

    I baked a loaf of this recipe, and it was good, but I thought the cheeses were a little too strong. What do you serve it with?

    Janet, I mostly eat it by itself, as a snack. It would be good with a mild soup, or salad, or pasta, I’d say. Next time, substitute your favorite cheeses – sounds like you’d prefer perhaps a mild cheddar, mozzarella, and maybe Jarlsberg or Swiss? PJH

    Reply
  37. leila

    How about doing this in the triple baguette pan (the perforated one that you sell)? Think they would work in that? I LOVE this pan for my other baguette baking! :-)

    No No NO! I tried it – WHAT a mess! Cheese melted out of the bread, through those tiny little hole sin the pan, and absolutely cemented the bread to the pan – to say nothing of dripping onto the oven floor and becoming a smelly, smoky mess! DO NOT GO THERE, Leila… sorry. Glad I tried it, though – so I could let you know! PJH

    Reply
  38. Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZIL

    Another nice easy bread. I baked my own with semolina as you told, but mixed Parmesan, Provolone and a local bread of northeast Brazil we call COALHO CHEESE. It turns great. Perfect for nice crust sandwich loaves. I´d introduced some kind of nice sandwiches at my bakery here. One made with Focaccia, another with whole wheat Pita Bread, another one with fantastic Polar Whole Rye and Anise seeds bread, filled with tuna.
    Now i´d baked this marvellous one. I recomend a sandwich made with this bread, with Dried Tomatoes, shreded Coalho Cheese, some Ricota melted with sour cream or heavy cream plus dried parsley and walnuts shreded inside! Superb!!

    Thanks PJ for this new great BREAD RECIPE!!

    Reply
  39. Maria

    I have a couple of bags of KAF perfect pasta blend at home. What are the proportions of all-purpose flour to semolina and durum in that blend? Could it be easily substituted?

    Sorry, I can’t share our formula. Frank @ KAF.

    Maria, I think it would be a fine substitute – go for it. :) PJH

    Reply
  40. Leila

    Oops. I could NOT wait to try the bread, and went ahead with my baguette pan (well greased). One loaf actually came out beautifully, the other one stuck a little at the bottom…and we did have cheese dripping through the holes, and a not so nice smell. Despite the somewhat messy appearance of the second one, it tasted AWESOME. I probably won’t do it that way again, but it was tasty enough to be totally worth the mess, at least once!

    Reply
  41. Helene

    How long does semolina last? I have some that is very old. Bought it at least a year ago to make pasta but still haven’t opened the package. Do you think it is still good? TIA
    It may still be good, but it won’t perform as well as it would if it were fresh. Molly @ KAF

    Reply
  42. Donna Jo

    Seeing the comments about eating the bread warm reminds me of my Grandmother, who baked a ton or two of bread in her lifetime. She always told us to wait for the bread to cool before cutting it because “cutting the bread warm makes it sad”. (And I guess it does when it causes it to smoosh down. May have to try the hot knife trick.)

    I’ll be doing a chedder/pepperoni bread along this line for this weekend’s all city garage sale.

    Reply
  43. Janet

    I love reading through all the comments– I was planning to use the baguette pan, but am glad that someone else asked!!! I may use a small iron skillet and/or pizza stone.

    About the water sprayer that someone asked about: I got a small one (about 1-2 cups) at Walmart in the cosmetic/pharmacy section. I think it was with all those little sample-size things. It cost about a dollar! (It works on misbehaving pets, too!)

    Reply
  44. granc

    Made the bread last Saturday. It did not raise well. Finally baked it in the late afternoon. Served it for family dinner on Sunday. The vote was…. try again. Bake a little less and use regular loaf pans. Oldest Grandaughter took home several slices. I made bread crumbs with the rest. Used Asiago cheese which my brother brought from Wisconsin.
    You may be measuring incorrectly and adding too much flour to your dough. Check out the measuring basics from our web site. Molly @ KAF

    Reply
  45. Tom

    I whipped up the dough, and then tried to hand knead in the cheese.

    (It would be MUCH easier to follow directions) ;)

    I had chunks of cheese flying everywhere!

    Waiting for the rise . . .

    Reply
  46. Carolyn

    FYI – Whole Foods sells semolina in their bulk food section. At least they do here in central NC. Don’t know if Trader Joe’s sells it but I wouldn’t be surprised. However, at Whole Foods you can just buy what you need and not have to deal with storing any leftovers.

    Reply
  47. Gloria Aiello

    This bread is unbelievable! Made it yesterday, followed the recipe to the letter and … VOILA!!! An amazing, cheesy bread which is incredibly light. Not at all heavy. This is definitely going into the bread repetoire … Thanks KAF. You rock!

    Reply
  48. Kari

    I made this for the second time this weekend, the first was great but we love whole wheat around here. Taking a tip from the excellent KAF Whole Grain Baking book, I used whole wheat bread flour and substituted a tablespoon of orange juice for some of the water. SO good! A little chewier, not bitter at all, a good puffy rise in my cold kitchen, with a mild nutty whole wheat flavor that goes perfectly with the strong cheese flavor. Toasts even more beautifully. This one’s a keeper!

    Reply
  49. Karen

    Ralph’s in Southern California (part of Kroger’s) sells Bob’s Red Mill Semolina for those who can’t wait to try this bread.

    Reply
  50. Mila

    Is there a way to make/knead this bread entirely by hand please, and if yes, could you explain or show us how?
    Thank you.

    It’ll be quite sloppy, but sure. Knead the dough right in the bowl as best you can; oil your hands, and work with a bowl scraper to work the dough around in the bowl, scraping it down into the center. Just keep working it till it smooths out somewhat. Then, let it rise for an hour before kneading in the cheese; let it rise again, till puffy, after you’ve added the cheese. This extra rise gives the dough more of a chance to develop, since it’s unlikely you can develop it as much by hand as it would be donw with a mixer. Hope this helps – PJH

    Reply
  51. Jen

    Can I also advise that if you’re going to bake this in a Dutch oven, make sure it’s a BIG one, or bake in two containers. I tried to do the entire thing in one 3 1/2 quart pot, and it rose right up to the lid! Woops…..

    Reply
  52. Allie

    I can’t wait to try this. Glad someone mentioned extra sharp cheddar cheese, since that is just about my favorite thing in the world. I’ll use that for one of the cheeses instead, maybe.

    And bless Nel for sharing that tip about a hot knife to cut hot bread! The longest I have ever been able to wait for bread to cool was about 2 minutes. ;)

    Reply
  53. Bernie in Phoenix

    I baked this bread in a pain-de-mie pan and was the most gorgeous looking bread I ever made.
    I have seen semolina in the pasta section of store.

    Great idea, Bernie – I’ll have to try that! PJH

    Reply
  54. Brenda in Holland

    Have made this several times. Made it without semolina when I realized I didn’t have any … and immediately ordered semolina. It came yesterday and new batch is rising as I type this. My 3-year grandson (who lives with me) comes upstairs every morning asking for bread — preferably pumpernickel or CHEESE BREAD … he doesn’t even want me to bake it because he has to wait. Going to try it as bruschetta tonight.

    Reply
  55. tbelles14

    Just got through with the Mondofresh variation with the cheddar and adobo. While it was baking my husband kept asking how much longer; the aroma was fabulous. Now that the bread has cooled, my husband just finished his third piece of this bread. After the third slice, he went for the milk. Wonderfully spicy!

    Reply
  56. pjmaas

    And I just did my variation of the Mondofresh Chipotle version. I made a Green Chile, Cheddar and Monterey Jack Cheese bread, and WOW, is it yummy! I used about 3/4 cup of roasted and diced New Mexico green chile, and stirred that into the risen dough (made with only 1 cup of water). I needed to add a little more than 1/3 cup extra flour to reduce the sliminess factor. Then, I mixed in about 6 oz. of sharp Cheddar and 6 oz. of Monterey Jack diced in 1/2 inch cubes. The dough was still pretty wet and sticky. I kind of scraped the whole heap into a greased 9×5 bread pan and let it rise another hour. I baked it for about 45 minutes, but could perhaps have let it go another 5-10. But the finished loaf was spectacular! Big holes full of cheese and spicy green chile throughout. I had to put a pan on the lower rack, though to catch dripping cheese. Glad I check it before my oven got totally decorated. Anyway, it’s delicious! Just thought I’d pass it along.
    My mouth is watering! Elisabeth

    Reply
  57. Zane

    Can I bake this bread in my perforated baguette pan or will all the cheese melt through the holes?

    You may find some messy spots if you bake this in the perforated baguette pan: you are welcome to try it, but perhaps stick a cookie sheet beneath it. I do know that the cheese will ooze some grease, so that will certainly come through the pan. Kim@KAF

    Reply
  58. Bruce Hall

    Would the baking times be different in La Clouche domed baker? Thanks in advance for the help.

    Bruce, I’d think the times would be very similar, with the cloche perhaps needing an additional 5 minutes or so. While the recipe as written makes a long loaf, the round you’ll bake in the cloche won’t be so enormous that it needs lots of extra time. Good luck – PJH

    Reply
    1. PJ Hamel , post author

      I assume so, Elizabeth, though I haven’t tried it. Definitely give it a try. Good luck! PJH

  59. Margy

    Can this be mixed/kneaded in a bread maker? I usually mix/1st rise. Then take out to shape/rise/bake.
    BTW, I slice my hot bread with an electric knife- no gumminess. Nothing better than hot oven-fresh bread.

    Reply
    1. MaryJane Robbins

      Hi Margy,
      Sure, you can use the dough cycle for the mixing and first rise. Thanks for the slicing tip! ~ MJ

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