Cheesy Bread – Tammy’s

Note:

I made this too early once and just put it into the refrigerator for a few hours before baking.

INGREDIENTS:

• 1.5 cups plus 2 Tablespoons of warm water
  • 13 oz. by weight
  • 105 to 115 degrees Fahrenheit
• 3 Tablespoons Oil
• 3 Tablespoons Sugar
• 1.5 teaspoons Salt
• 2 Tablespoons Yeast
• 4 Cups flour
  • 480 grams by weight
  • I used 1/2 G.P. and half Bread Flour
• 1 cup Ranch dressing
• 1 Tablespoon Italian Seasoning
• 1 cup Sharp Cheddar or Mozzarella Cheese

INSTRUCTIONS:

1. Stir together all ingredients except flour in a mixer with a mixing paddle on low speed.
2. Add 2 cups of flour, 1/3 cup at a time.
3. Replace the mixing paddle with a dough hook.
4.  Increase the speed slightly.
5. Add the remaining 2 cups of flour, 1/3 cup at a time.
   1. If the dough looks sticky and does not clean the sides of the mixing bowl, slowly add up to another 1/3 cup of flour until it does. (40g)
6. Continue to kneed with the dough hook for 5 minutes.
7. Let the dough rest for 5 minutes
8. Roll into an oiled jellyroll pan
9. Top with olive oil
10. Add Italian seasoning
11. Add a layer of Ranch Dressing.
12. Add Sharp Cheddar or Mozzarella Cheese and Parmesan
13. Let rise 15 minutes
14. Bake at 350 degrees 18-20 minutes (or longer) until the bread browns and the cheese melts.
15. Cut with a pizza cutter while the cheese is still warm or it will crack and fall off.