OCSB No-Knead Herb and Cheddar Cheese Bread Recipe
3 1/4 cups all-purpose flour
2 teaspoons salt
1 1/2 teaspoons instant yeast
1 1/2 cups warm water (110°F to 115°F)
1 tablespoon No. 14 La Spezia Italy Spice Blend
1 cup shredded cheddar cheese
In a large bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and mix with a wooden spoon until a shaggy dough forms. This should only take about a minute. Do not overmix.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 8 to 12 hours or until it has doubled in size.
Once the dough has risen, carefully transfer it to a lightly floured surface. Preheat your oven to 450°F (232°C). Place a Dutch oven with its lid into the oven to heat up.
Gently press the dough into a flat circle. Evenly sprinkle half of the shredded cheddar cheese and half of the Italian herb seasoning on top of the dough. Fold the dough in half, and then press it out again into a flat circle. Sprinkle the remaining cheddar cheese and Italian herb seasoning on top, and fold the dough in half once more.
Shape the dough into a ball and place it on a piece of parchment paper large enough to cover the bottom of the Dutch oven.
Using a sharp knife or a bread lame, score an X on the top of the dough.
When the oven is preheated, carefully remove the Dutch oven from the oven. Lift the dough using the parchment paper and gently lower it into the hot Dutch oven. Place two ice cubes on the side of the dough (this helps create steam for a crispy crust).
Cover the Dutch oven with its lid and bake for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven and bake for an additional 15 minutes or until the bread is golden brown and sounds hollow when tapped.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool before slicing and enjoying.
Spiced White Wine Cheese Fondue Recipe
200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
1 1/4 cups dry white wine, divided
1 tablespoon cornstarch
1 teaspoon No. 66 Jack Jack Spice Blend
1 loaf OCSB No-Knead Herb and Cheddar Cheese Bread, cubed into bite-sized pieces
In a medium-sized bowl, combine the grated Gruyère and Emmental cheeses. Set aside.
Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic clove. This will add a subtle garlic flavor to the fondue. Discard the garlic.
Pour 1 cup of the dry white wine into the fondue pot or saucepan and heat over medium-low heat until it is hot but not boiling.
Gradually add the grated cheese mixture to the hot wine, stirring constantly with a wooden spoon. Continue to heat the mixture until the cheese is fully melted and smooth. Make sure to stir constantly to prevent the cheese from sticking to the bottom of the pot.
In a small bowl, mix the cornstarch with the remaining 1/4 cup of white wine to create a slurry. Stir this mixture into the cheese fondue.
Add the No. 66 Jack Jack Spice Blend to the fondue. Stir to combine the spices evenly.
Continue to cook the fondue over medium-low heat, stirring constantly, until the mixture thickens slightly.
Transfer the fondue to a lit fondue burner to keep it warm and smooth. If you used a fondue pot, you can place it directly on the burner.
Serve the spiced white wine cheese fondue with cubed French baguette pieces. Use fondue forks to spear the bread cubes and dip them into the warm, melted cheese.
You can also serve the spiced white wine cheese fondue with an assortment of lightly blanched vegetables, such as broccoli, cauliflower, and carrots, or with sliced apples and pears.