Peter Reinhart's Artisan Breads Every Day
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Recipe Review
southerncooker from Boomer, NC
This bread is so good. I made it with mozzarella cheese. Not quiet as dramatic as the yellow of cheddar when it was sliced but the flavor is fantastic. I had already started making this one when I realized I was almost out of bread flour so I used unbleached whole wheat white in place of half of the bread flour. I also didn't add onions since I thought we'd like it better without them. I enjoyed making this one using some of my Mother Starter from the fridge. I made and baked the bread in the same day instead of letting rest in the fridge overnight as was one of the alternative ways. I know I'll be making this again. There are so many different cheeses you can use in this one and have a different bread each time. This goes well with soup, stew and pasta dishes and is also great as a snack. Bet it would be wonderful dipped in a bit of marinara sauce.
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