Name: Maida’s Cheddar Bread
Yield: Makes one 23 cm loaf
Ingredients: 60 g room-temperature tap water, about 24°C; 115 g sharp Cheddar, coarsely grated; 7 g sachet fine granulated active dried yeast or instant yeast; 1 tablespoon sugar; 400 g grams strong white bread flour; 75 g whole milk, scalded and cooled; 4 teaspoons green peppercorns packed in vinegar, drained and crushed; 2 medium eggs at room temperature; 1 teaspoon fine sea salt; 45 g unsalted butter

Preparation info

Makes
one
23 cm loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Once, when Nancy Nicholas and I were visiting our friend Maida Heatter in Miami Beach, Maida proudly brought forth this loaf for breakfast. Beautifully tan outside and golden within, it was flecked with spicy dots of crushed green peppercorns that perfectly complemented the Cheddar flavour of the loaf. Maida to