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Here's your chance to make a savory, soft and delicious French bread that you will not be able to stop eating. Make these loaves for any special guests and people won't ever forget. They are really that good. If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
Directions
Place all the " day before " ingredients together in a large bowl. Mix with a wooden spoon till very well blended. Cover with plastic wrap and allow to rest on the counter for 12 - 16 hours or overnight. The next morning pour the bubbled mixture into a large bowl. Add in the lukewarm water, dried minced onions, instant yeast and salt. Mix together till smooth.
Add in the grated cheese and half of the flour. Mix till well blended. Place some of the flour onto a flat surface and pour out the mixture on top. Sprinkle a little more flour on top of the dough.
Begin to knead for about 8 minutes. Slowly continue to add more flour. Add just enough flour that the dough won't stick to the table when kneading. I prefer to have the dough a little on the sticky side, rather then dry side. After kneading, add a little oil to a bowl ( about a tablespoon ).
Turn dough over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 1/2 hours or till double in bulk. Afterwards, pour out dough onto a flat surface and divide dough into 2 equal pieces.
Flatten out one piece of dough with your fingers to release some of the gas. Roll up like a jelly roll and pinch the seam closed with your fingers. Roll with the palms of your hands to get the shape you are looking for.
Place the shaped loafs onto a piece of parchment paper sprinkled with cornmeal. Cover with plastic wrap and allow to rest for about one hour or till double in bulk. Now, sprinkle the tops of the loaves and score the top of the breads with a sharp knife. Place into a preheated 375 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow.
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