This bread recipe is a little different from most as it has nuts in it. The ground nuts add an additional depth to the bread without making it too nutty. And it pairs well with the cheese, especially if you use cheddar. I like to use a combination of Beecher’s Flagship and Tillamook Cheddar. Enjoy!
- 1/3 cup ground almonds
- 1 Tbsp active dry yeast
- pinch of sugar
- 2 cups warm water (105 to 115 degrees)
- 2 Tbsp vegetable oil
- 2 Tsp salt
- 2 eggs
- 6 cups bread flour
- 3 cups shredded cheese
- Sea salt
Toast the ground almonds, about 2 minutes. Allow to cool.
In a stand mixer, I like to use my KitchenAid Stand Mixer with the paddle attachment, add the water with the yeast and pinch of sugar. Stir to dissolve. Let stand until foamy, about 10 minutes.
Add the oil, salt, toasted almonds, and 2 cups of flour. Beat hard for about 2 minutes until smooth. Add half of the shredded cheese and beat hard again. Add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides. Switch to the dough hook and beat hard for another 5 to 6 minutes.
Turn the dough out onto a lightly floured board and knead until smooth, about 3 minutes. Place the dough in a large bowl sprayed with non-stick cooking spray. Spray the top of the dough and cover with plastic wrap. Put in a warm place and let rise until doubled, about 2 hours.
Turn the dough onto a lightly floured board and divide into half. Roll out to a long rectangle, about 12″ or the size of a bread pan. Sprinkle with the remaining cheese and roll up. Stretch the ends over and tuck under the loaf. Let raise for another 10 to 15 minutes, covered with plastic wrap to prevent it from drying out. Heat an oven to 375 degrees. Use a serrated knife to gently score the tops, sprinkle with sea salt. Bake for 40 to 45 minutes until golden brown and sound hollow when tapped.