March 6, 2025 • 19 mins
Let's be real, who's got time for kneading? We're making no knead bread, and it's about to blow your mind.
This week, we're diving into the glorious world of easy bread recipe perfection.
Forget the fancy techniques. We're showing you how to bake a crusty, flavorful loaf with minimal effort. Plus, we're jazzing things up with a no-knead cheese bread option.
Get ready for that homemade bread smell to fill your kitchen! 🥖
Let’s keep the kitchen talk going!
SOCIAL
📨Email us: FoodFAQPod@gmail.com🫶Insta: @foodfaqpodcast
❤️Get personal, baby: leave us an audio message: Fanlist
📺YouTube! Listen HERE
So, you want us right in your inbox? Get it, tiger!: Substack
YOU WANT MORE? 👇
👐 Mariela & Eric Approved “Build Your Kitchen” pdf checklist: Free and useful- no brainer: I want in
*
*
*
📖 Say "buh-bye" to boring dinners, hello to “I got my ish together” with our recipe organizer & meal planning roadmap: Put it in my cart, please
*
*
*
Get a kitchen scale ALREADY!:
**As Amazon Associates, we earn commission from qualifying purchases
*
*
*
EP 143 | transcripts | Homemade Bread Recipe 🥖 Simple No Knead Method (AND it’s cheesy!)
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hello, Food FAQ-ers. This is Mariela and this is Eric and we're your lovely hometown
(00:07):
bakers and cooks enthusiast food enthusiast I like that I like that better than
booty I hate fucking booty yeah it's so dumb and then they spell it with an i-e at the end which
I don't know why really frustrates me booty not a foodie okay you just made pasta get over it
(00:28):
I like how pasta's like the bottom of the barrel for you like make pasta take would you like more
pasta well listen foodie with an i-e i'm like the grammar police I swear to god anytime
(00:50):
anybody like says something to me via text that's misspelled or like I have to have to correct it
like and I know it's annoying but I can't help myself I have to teach I'm here to teach
I was I was trying to make a joke the English is your second language like when I couldn't figure it
out and maybe because of that maybe we learn although I mean I was speaking English
(01:14):
young dumb fucker anyway so today I'm making bread you're doing a good job at it yeah
so yeah everybody mierda means shit just let you know this is what I do with every day
come mierda you eat shit you're a shit eater is what it means a verb I would think I would think
(01:35):
comiendo mierda like eating shit that's active right but you're just you just eat the shit
comomierda is just eat shit that's like me telling you to eat shit omierda but in spanish
academy different yeah I'm telling you that that's what you are you ready should eat her whatever
I'm done with you let's get the fucking bread okay okay so I wanted to make a more complicated
(01:57):
recipe but my friend Eric here he's scared so listen when we have a one-on-one lesson whenever
that's gonna be Eric is gonna venture into the world more complicated breads but I want
ahead and I acquiesced because Eric is afraid so I will make this no need bread with you guys okay
let me explain something my methodology on this we at food FAQ are here for the home cook and as a
(02:24):
home cook myself who I've had no formal education in cooking so as a home cook myself my belief structure
and y'all can email this in and prove mariella is wrong and is a monster my belief system is the
simpler we keep the recipe the better it's going to be for everybody else and you're gonna want to
(02:50):
try the recipe because here's the deal mariella if i'm listening to a podcast and I hear somebody
talk about the shit you want me to do yesterday guess what not gonna do it but if you hear this one
i'm gonna do it okay and i'm not saying that what you're saying is invalid right which is why I made
your little recipe but I also think that we can grow right as home I don't have a formal education either
(03:17):
right I am just as non-educated as you are in some regards well okay we're educated well in cooking
right i don't have a formal cooking education but I have ventured out into doing these things and
the only way you're going to get better at something if you're truly interested is to try it
and we will come back to this because I know that you are way more capable than you give your sub credit
(03:40):
for just like our food if you're curious but this is a very fairly simple recipe I think and the
only special thing you might need is yeast yeah which oh by the way I was buying the packets right but
then I decided to go ahead and buy it in the little glass jar and you keep it in your freezer
and I really can enjoy it better oh car so that's easy to mention I would just buy the the the
(04:03):
quick rising yeast in little individual packets what you can do and the difference between quick
dry and active is that you can just throw in the the quick act the what fuck I can't quick what
is it called quick act it quick yeast fast yeast some shit act it's it's quick quick acting or some
shit that the yeast it takes like 24 hours to rise your bread they got the yeast it takes like two
(04:25):
hours to rise your bread that is incorrect see this is the problem okay look unbelievable the dry
active yeast you need to bloom so you have to put it into your hot water with a little bit of sugar
and you let it sit for 10 minutes and when it foams it's ready to be used the quick acting one you
just put in with your dry ingredients and you can just like then add everything together in one pot
(04:45):
right but the quick one rises quicker you don't have to do like a multiple rise or things like that
you just do boom no no no you know what we'll fucking let we'll deal with this because I use the
regular I only have the regular like the not the the quick rising one I have the other one in it
that it's the same thing it's just the beginning process is a little bit different but other than
(05:06):
that it's the same it acts quickly as well I okay so I let this yeast rise for one hour and it
doubled in size just like it would have had I used another type of yeast who you know what else I
did yesterday which was kind of interesting okay after I mix it though which we'll go into I have
I went ahead and like instead of putting cling film which by the way I don't like cling film it's kind
(05:28):
of annoying I don't I don't enjoy unless you have the big industrial one with a slide water that one
makes me fucking wet inside my panties but I don't buy it obviously yeah I know you want to hear
all about my vagina so unless I have that one which I never have I really hate using it so I've
seen two things right first I've seen online that they put shower caps on top of their bowls to cover
(05:52):
which I think is fucking brilliant oh that's pretty pretty shower cap yeah you can get them at the
dollar tree like six for whatever which I think is smart but what I I don't have that right so what I
did was I put my bowl my glass bowl that I was rising my dough into a plastic shopping bag
okay yeah and then I just closed it up and I put it and I then put it in the microwave the microwave
(06:14):
is like your best spot to proof dough yes and so I do the microwave check because where I live
we have winter and so for example if I didn't have my heater on which I don't normally because I don't
like a hot place but you know like I have to keep it I have to make sure my my apartment's always
(06:37):
like I let's see 68 degrees so without a heater it'll go down to 50 something but with a heater
68 degrees so yes the microwave is great especially if you live in a place with winter it'll proof
your your dough a lot easier oh another thing you could do if you don't want to do that you can put it
in your oven with the oven light on that also provides a great environment for your dough to rise
(06:57):
this is super easy bread to do and it's all one bowl which is I love as well I don't you don't
need a dough hook you don't know you don't need anything right so here's how you make this okay you
depending on the kind of yeast you're using you can proof the two teaspoons of yeast in one
and a half cups of warm water I just wait for the water in my faucet to warm like nicely and then I
(07:21):
use that it can't be hot or you'll cool your yeast yep I measure that out I put like I don't know
I sprinkle a little sugar in there to feed it and then I put in the yeast and I let it sit for about
five to ten minutes and then it it gets foamy on top that's how I know it's ready if you don't use
that kind of dough that kind of yeast you can just go ahead and measure out your three cups of flour
you can use bread flour or AP all-purpose you add one and a half teaspoons of salt to that you can add
(07:47):
your one and a half cups of water your two teaspoons of yeast and then you just like get a spatula
and stir that bitch together until like the shaggy is the dose it takes a minute because it's a
lot of flour that needs to absorb that water so don't lose don't lose the fights okay just keep
going together and before you know it it'll be shlabi dobby just like every kind of Saturday night
(08:09):
no I can't defend myself go on and then when you do that you're gonna go ahead and pop it in the
microwave and whatever way you want to cover that shit with cling film if you want to put inside
a shopping bag if you want to put a shower cap on that bitch put it in there about an hour we
know what I like to do because I'm like so cute I like to take a sharpie and put the time on top
(08:31):
that I set it in to to rise just so that I don't have to remember it and then I'll put a timer on
for about an hour so it's a good extra step I like I don't know it makes me hot like I like a sharpie
in the kitchen and I like labeling things because I'm a dork but you really don't have to it is stupid
but I like it makes me happy so fucking man it's going on with your stupid self so about an hour
(08:55):
after that so like okay let's say it takes an hour right for you to rise you're gonna turn on that
oven about 20 minutes before it's ready yes to 450 degrees with your dutch oven inside you want
that dutch oven to be hotter than the air it on a Saturday night that's 100% correct which is how
he gets sloppy don't be I don't have a defense go on I know so then when you do see that it has so when
(09:21):
you know it's ready guys you know it's ready because it has climbed up twice the size from which it
started if you have a hard time gauging that get a sharpie again and mark it when you put it in the bowl
just know these are good things to know when you put it in your bowl if you have a glass bowl which is
the best idea because then you could really have a visual you put a little line where it started
(09:44):
so then you know where to get you when it's doubled and it gives you a visual cue I baked a lot of
bread in my time Eric okay this is literally only bread I bake for dawn so that's why you should
probably listen to me so then when you see it has doubled you got a big fat piece of parchment paper
which if you're like us you have five rolls of it yeah literally you get a large but like I don't know
(10:05):
maybe like a foot and a half right and then you put on a counter and then you get that dough which is
gonna be sticky it's gonna be sticky you're gonna pour it into the parchment oh and then you need
two and a half cups of coldly cheese which I happen to have which I was very excited about I shredded
the block like this I've shredded it with my cream but that's not the motion of shredding a block but I'm
(10:26):
sure man he was jerking off the pretend penis in front of my face many many individuals from about
1992 to when you got married 92 holy shit I was like he laughing fuck listen that's bloody
go on maybe 94 mother oh Eric okay so you go ahead and you you do the whole block I got it from
(10:54):
the Aldi because they had blocks for 199 which I think correct me if I'm wrong is the better price for
cheeses I don't know I think even one listen Aldi and Leedal have a really fucking good cheese selection
okay like it's surprisingly good and cheap super yes so get to an Aldi and Leedal and I'm telling you
(11:17):
you're gonna be shocked at the cheese selection and it is really decent cheese like yeah seasonal
things too which is good to do yeah anyway so you get that block of cheese you shred it while you're
waiting for this motherfucker to double you're gonna shred your cheese so that's gonna be a step
it's gonna keep you nice and busy while you're waiting for it to proof right then you take all but a
third of it and you put it into the dough and then you just kind of fold it into itself and like
(11:41):
give it a massage and you get it nice and hot and bothered and then you make it so that the cheese is
inside the dough right all on top of your parchment paper so you don't have to dirty your counter
a cutting board nothing do it there okay and then with the third that's left over you just
pop a mound of delicious golden cheese on top to make a crust yep okay once you have all that
(12:05):
shit done you take your dutch oven outside of the oven you slide in the dough just with the
parchment paper and everything so just scoop it all up and then plop it in there cover it 35 minutes
uncover it 15 minutes done okay I do it a little bit easier I mean and no I think the way
(12:25):
described it is perfect I just use the stand mixer with the hook okay that's it but no I agree
you don't need a stand mixer for this is just for me it's just easier just to turn it on and that's
it I think I let mine proof for like two hours or something like that the initial proof the initial
rise and but I think you described it perfectly and then and the reason why I use a stand mixer is
(12:46):
because I do everything in the stand mixer and then when I take the dutch oven out of the out of
the oven you're in your right that is a really important step because it makes a nice crispy crust
around it then all I do is like literally just take it from I mean I even mix the cheese in
the stand mixer and everything and then I just dump it from the bowl into the hot dutch oven
(13:09):
and then put the cheese on top and throw it in the oven directly from there so I just identical
what you did just I just kept it in one bowl but you are right you do not need a stand mixer for
this recipe yeah I think the stand mixer is really like an integral part of a new breadbaker's
arsenal only because it takes I think the anxiety out of feeling the dough is a good is a good
(13:32):
enough is it perfect it's too sticky because there's like a lot of like mental exercises and
hopes that you go through to make bread at home because you feel like it's going to be a way more
difficult than it actually is but it is not it really is super simple but if using the machine
takes some of that anxiety away from you fucking put your mama in there it doesn't matter to me I don't
give a fuck but make the bread oh you know if we get on this like some cracked black pepper next time
(13:54):
I would do that would be yummy so maybe that would be good sometimes sometimes I don't have
excess cheese to put on top I'll just melt some butter and you know some butter with like salt and
garlic and whatever not fresh garlic like garlic powder and just brushing on top you know what I
did once which is the recipe I really want to talk about with our friends here but they add
(14:16):
was that the jar lick yeah and that shit is phenomenal with the cheese so if you want to add a little
bit of garlic in there don't be shy don't be shy do I think you can do like pickle pangos in there
you can do and I think what's fun about this recipe is use any cheese you really want like
it's actually a good recipe to get rid of excess cheese in your refrigerator what's that one of
(14:39):
you like multiple cheeses and it there is a lot of cheese in this recipe so it is going to be a very
cheesy bread it's going to be a really good bread yeah like it says two and a half cups I didn't use
two and a half cups I just think I've used two and a half cups in this recipe I didn't want to
honestly like I'm in the assumption more cheeses better just like more chocolate is better but I
(14:59):
don't think I've used two and a half cups in this recipe before I honestly I just shred what I got
and and if you have cheddar cheese use the cheddar cheese cheese to is perfectly fine I
I'm not a big green cheddar cheese person no not anymore exactly like I've evolved from that but
you got cheddar cheese in there I should listen who we listen right but I have I have I have moved on
(15:25):
from that but use any cheese that you really like like any cheese I mean I don't think like
I don't know I'm trying to think if a cheese would not go good in there I think anything soft
would not be won't work here right like don't use like a mozzarella or something like that
like that's not gonna really be too great like I think like a hearty I love you like a really good
cheddar like an aged cheddar like a hard cheddar I love using that I've done as you go before I've
(15:50):
done I've done a lot so you have well I had to learn from somebody so I think uh yeah I love this
recipe it's the first bread recipe I made without a bread maker and I do have a bread maker too
and I will say that when you make bread at least you know I'm starting on my adventure to with
(16:14):
this but I think when you make bread outside the bread maker it's a much better chasing bread
than a bread maker I've never tried a bread maker but I imagine it's a good gateway drug but maybe
not where you want to end up it's good and it does it all for you it proves everything it does
everything for you but there's no shame no not at all but you don't need it no no not this
was no pun intended I didn't get the fucking joke but I don't know how to eat it it's oh my
(16:38):
it's like a fucking dad joke Mariela Jesus Christ how old are you a mom joke okay okay that's not how
the saying goes why not why is that to be fucking dad like dad they're not even funny uh well I'm not
a dad but I'm pretty hysterical you're a daddy that that that that is true but the children honey
(17:00):
okay so that's it you guys make fucking bread it's a perfect time for bread and you won't regret
this I mean honestly I made it last night and we're halfway down already easy it's a good
bread and this is like I think it'll be yummy like for breakfast toasted oh yeah you toasted up a
(17:21):
little bit it's really good money I love it and inside like when you slice it that my cheese is like
kind of like marbled throughout which I really kind of love and then the crust on top holy Jesus
so I'm gonna take this as your apology for not wanting to do my bread oh I've made bread like
this when I first started to it's it's delicious bread I haven't heard about it until now so it's a
(17:45):
delicious bread the bread that I want to make is a bit more complicated true but I'm gonna work
on his confidence you guys and then before you know it he's gonna be putting all of his might into
this new bread style you'll see well well more in person you're gonna we're gonna do it we're gonna
set a time aside to do it he needs a little bit of my magical dust no one wants your magical at
(18:06):
least one person does I would get that checked out mother fucker anyway don't forget to leave us
a five star review on Apple podcast player maybe I'll send this out on our sub stack on our
newsletter you guys should subscribe to our newsletter where I absolutely intend to be more
(18:28):
active because I think that's the wave of the future seeing how our social media's are being
surveilled and stuff I think this is like maybe the next wave of content creators such as ourselves
our new way to communicate with you guys where we don't have to be not that we censor ourselves here
and not that we use social media at all but this could be maybe our way of communicating with you guys
(18:52):
in a different way so go ahead and subscribe the link to subscribe is in our show notes and don't
forget to share us with a friend and make a little for bread bitches please make a little for bread
It's delicious.
We love you.
Hello, Food FAQ-ers. This is Mariela and this is Eric and we're your lovely hometown
(00:07):
bakers and cooks enthusiast food enthusiast I like that I like that better than
booty I hate fucking booty yeah it's so dumb and then they spell it with an i-e at the end which
I don't know why really frustrates me booty not a foodie okay you just made pasta get over it
(00:28):
I like how pasta's like the bottom of the barrel for you like make pasta take would you like more
pasta well listen foodie with an i-e i'm like the grammar police I swear to god anytime
(00:50):
anybody like says something to me via text that's misspelled or like I have to have to correct it
like and I know it's annoying but I can't help myself I have to teach I'm here to teach
I was I was trying to make a joke the English is your second language like when I couldn't figure it
out and maybe because of that maybe we learn although I mean I was speaking English
(01:14):
young dumb fucker anyway so today I'm making bread you're doing a good job at it yeah
so yeah everybody mierda means shit just let you know this is what I do with every day
come mierda you eat shit you're a shit eater is what it means a verb I would think I would think
(01:35):
comiendo mierda like eating shit that's active right but you're just you just eat the shit
comomierda is just eat shit that's like me telling you to eat shit omierda but in spanish
academy different yeah I'm telling you that that's what you are you ready should eat her whatever
I'm done with you let's get the fucking bread okay okay so I wanted to make a more complicated
(01:57):
recipe but my friend Eric here he's scared so listen when we have a one-on-one lesson whenever
that's gonna be Eric is gonna venture into the world more complicated breads but I want
ahead and I acquiesced because Eric is afraid so I will make this no need bread with you guys okay
let me explain something my methodology on this we at food FAQ are here for the home cook and as a
(02:24):
home cook myself who I've had no formal education in cooking so as a home cook myself my belief structure
and y'all can email this in and prove mariella is wrong and is a monster my belief system is the
simpler we keep the recipe the better it's going to be for everybody else and you're gonna want to
(02:50):
try the recipe because here's the deal mariella if i'm listening to a podcast and I hear somebody
talk about the shit you want me to do yesterday guess what not gonna do it but if you hear this one
i'm gonna do it okay and i'm not saying that what you're saying is invalid right which is why I made
your little recipe but I also think that we can grow right as home I don't have a formal education either
(03:17):
right I am just as non-educated as you are in some regards well okay we're educated well in cooking
right i don't have a formal cooking education but I have ventured out into doing these things and
the only way you're going to get better at something if you're truly interested is to try it
and we will come back to this because I know that you are way more capable than you give your sub credit
(03:40):
for just like our food if you're curious but this is a very fairly simple recipe I think and the
only special thing you might need is yeast yeah which oh by the way I was buying the packets right but
then I decided to go ahead and buy it in the little glass jar and you keep it in your freezer
and I really can enjoy it better oh car so that's easy to mention I would just buy the the the
(04:03):
quick rising yeast in little individual packets what you can do and the difference between quick
dry and active is that you can just throw in the the quick act the what fuck I can't quick what
is it called quick act it quick yeast fast yeast some shit act it's it's quick quick acting or some
shit that the yeast it takes like 24 hours to rise your bread they got the yeast it takes like two
(04:25):
hours to rise your bread that is incorrect see this is the problem okay look unbelievable the dry
active yeast you need to bloom so you have to put it into your hot water with a little bit of sugar
and you let it sit for 10 minutes and when it foams it's ready to be used the quick acting one you
just put in with your dry ingredients and you can just like then add everything together in one pot
(04:45):
right but the quick one rises quicker you don't have to do like a multiple rise or things like that
you just do boom no no no you know what we'll fucking let we'll deal with this because I use the
regular I only have the regular like the not the the quick rising one I have the other one in it
that it's the same thing it's just the beginning process is a little bit different but other than
(05:06):
that it's the same it acts quickly as well I okay so I let this yeast rise for one hour and it
doubled in size just like it would have had I used another type of yeast who you know what else I
did yesterday which was kind of interesting okay after I mix it though which we'll go into I have
I went ahead and like instead of putting cling film which by the way I don't like cling film it's kind
(05:28):
of annoying I don't I don't enjoy unless you have the big industrial one with a slide water that one
makes me fucking wet inside my panties but I don't buy it obviously yeah I know you want to hear
all about my vagina so unless I have that one which I never have I really hate using it so I've
seen two things right first I've seen online that they put shower caps on top of their bowls to cover
(05:52):
which I think is fucking brilliant oh that's pretty pretty shower cap yeah you can get them at the
dollar tree like six for whatever which I think is smart but what I I don't have that right so what I
did was I put my bowl my glass bowl that I was rising my dough into a plastic shopping bag
okay yeah and then I just closed it up and I put it and I then put it in the microwave the microwave
(06:14):
is like your best spot to proof dough yes and so I do the microwave check because where I live
we have winter and so for example if I didn't have my heater on which I don't normally because I don't
like a hot place but you know like I have to keep it I have to make sure my my apartment's always
(06:37):
like I let's see 68 degrees so without a heater it'll go down to 50 something but with a heater
68 degrees so yes the microwave is great especially if you live in a place with winter it'll proof
your your dough a lot easier oh another thing you could do if you don't want to do that you can put it
in your oven with the oven light on that also provides a great environment for your dough to rise
(06:57):
this is super easy bread to do and it's all one bowl which is I love as well I don't you don't
need a dough hook you don't know you don't need anything right so here's how you make this okay you
depending on the kind of yeast you're using you can proof the two teaspoons of yeast in one
and a half cups of warm water I just wait for the water in my faucet to warm like nicely and then I
(07:21):
use that it can't be hot or you'll cool your yeast yep I measure that out I put like I don't know
I sprinkle a little sugar in there to feed it and then I put in the yeast and I let it sit for about
five to ten minutes and then it it gets foamy on top that's how I know it's ready if you don't use
that kind of dough that kind of yeast you can just go ahead and measure out your three cups of flour
you can use bread flour or AP all-purpose you add one and a half teaspoons of salt to that you can add
(07:47):
your one and a half cups of water your two teaspoons of yeast and then you just like get a spatula
and stir that bitch together until like the shaggy is the dose it takes a minute because it's a
lot of flour that needs to absorb that water so don't lose don't lose the fights okay just keep
going together and before you know it it'll be shlabi dobby just like every kind of Saturday night
(08:09):
no I can't defend myself go on and then when you do that you're gonna go ahead and pop it in the
microwave and whatever way you want to cover that shit with cling film if you want to put inside
a shopping bag if you want to put a shower cap on that bitch put it in there about an hour we
know what I like to do because I'm like so cute I like to take a sharpie and put the time on top
(08:31):
that I set it in to to rise just so that I don't have to remember it and then I'll put a timer on
for about an hour so it's a good extra step I like I don't know it makes me hot like I like a sharpie
in the kitchen and I like labeling things because I'm a dork but you really don't have to it is stupid
but I like it makes me happy so fucking man it's going on with your stupid self so about an hour
(08:55):
after that so like okay let's say it takes an hour right for you to rise you're gonna turn on that
oven about 20 minutes before it's ready yes to 450 degrees with your dutch oven inside you want
that dutch oven to be hotter than the air it on a Saturday night that's 100% correct which is how
he gets sloppy don't be I don't have a defense go on I know so then when you do see that it has so when
(09:21):
you know it's ready guys you know it's ready because it has climbed up twice the size from which it
started if you have a hard time gauging that get a sharpie again and mark it when you put it in the bowl
just know these are good things to know when you put it in your bowl if you have a glass bowl which is
the best idea because then you could really have a visual you put a little line where it started
(09:44):
so then you know where to get you when it's doubled and it gives you a visual cue I baked a lot of
bread in my time Eric okay this is literally only bread I bake for dawn so that's why you should
probably listen to me so then when you see it has doubled you got a big fat piece of parchment paper
which if you're like us you have five rolls of it yeah literally you get a large but like I don't know
(10:05):
maybe like a foot and a half right and then you put on a counter and then you get that dough which is
gonna be sticky it's gonna be sticky you're gonna pour it into the parchment oh and then you need
two and a half cups of coldly cheese which I happen to have which I was very excited about I shredded
the block like this I've shredded it with my cream but that's not the motion of shredding a block but I'm
(10:26):
sure man he was jerking off the pretend penis in front of my face many many individuals from about
1992 to when you got married 92 holy shit I was like he laughing fuck listen that's bloody
go on maybe 94 mother oh Eric okay so you go ahead and you you do the whole block I got it from
(10:54):
the Aldi because they had blocks for 199 which I think correct me if I'm wrong is the better price for
cheeses I don't know I think even one listen Aldi and Leedal have a really fucking good cheese selection
okay like it's surprisingly good and cheap super yes so get to an Aldi and Leedal and I'm telling you
(11:17):
you're gonna be shocked at the cheese selection and it is really decent cheese like yeah seasonal
things too which is good to do yeah anyway so you get that block of cheese you shred it while you're
waiting for this motherfucker to double you're gonna shred your cheese so that's gonna be a step
it's gonna keep you nice and busy while you're waiting for it to proof right then you take all but a
third of it and you put it into the dough and then you just kind of fold it into itself and like
(11:41):
give it a massage and you get it nice and hot and bothered and then you make it so that the cheese is
inside the dough right all on top of your parchment paper so you don't have to dirty your counter
a cutting board nothing do it there okay and then with the third that's left over you just
pop a mound of delicious golden cheese on top to make a crust yep okay once you have all that
(12:05):
shit done you take your dutch oven outside of the oven you slide in the dough just with the
parchment paper and everything so just scoop it all up and then plop it in there cover it 35 minutes
uncover it 15 minutes done okay I do it a little bit easier I mean and no I think the way
(12:25):
described it is perfect I just use the stand mixer with the hook okay that's it but no I agree
you don't need a stand mixer for this is just for me it's just easier just to turn it on and that's
it I think I let mine proof for like two hours or something like that the initial proof the initial
rise and but I think you described it perfectly and then and the reason why I use a stand mixer is
(12:46):
because I do everything in the stand mixer and then when I take the dutch oven out of the out of
the oven you're in your right that is a really important step because it makes a nice crispy crust
around it then all I do is like literally just take it from I mean I even mix the cheese in
the stand mixer and everything and then I just dump it from the bowl into the hot dutch oven
(13:09):
and then put the cheese on top and throw it in the oven directly from there so I just identical
what you did just I just kept it in one bowl but you are right you do not need a stand mixer for
this recipe yeah I think the stand mixer is really like an integral part of a new breadbaker's
arsenal only because it takes I think the anxiety out of feeling the dough is a good is a good
(13:32):
enough is it perfect it's too sticky because there's like a lot of like mental exercises and
hopes that you go through to make bread at home because you feel like it's going to be a way more
difficult than it actually is but it is not it really is super simple but if using the machine
takes some of that anxiety away from you fucking put your mama in there it doesn't matter to me I don't
give a fuck but make the bread oh you know if we get on this like some cracked black pepper next time
(13:54):
I would do that would be yummy so maybe that would be good sometimes sometimes I don't have
excess cheese to put on top I'll just melt some butter and you know some butter with like salt and
garlic and whatever not fresh garlic like garlic powder and just brushing on top you know what I
did once which is the recipe I really want to talk about with our friends here but they add
(14:16):
was that the jar lick yeah and that shit is phenomenal with the cheese so if you want to add a little
bit of garlic in there don't be shy don't be shy do I think you can do like pickle pangos in there
you can do and I think what's fun about this recipe is use any cheese you really want like
it's actually a good recipe to get rid of excess cheese in your refrigerator what's that one of
(14:39):
you like multiple cheeses and it there is a lot of cheese in this recipe so it is going to be a very
cheesy bread it's going to be a really good bread yeah like it says two and a half cups I didn't use
two and a half cups I just think I've used two and a half cups in this recipe I didn't want to
honestly like I'm in the assumption more cheeses better just like more chocolate is better but I
(14:59):
don't think I've used two and a half cups in this recipe before I honestly I just shred what I got
and and if you have cheddar cheese use the cheddar cheese cheese to is perfectly fine I
I'm not a big green cheddar cheese person no not anymore exactly like I've evolved from that but
you got cheddar cheese in there I should listen who we listen right but I have I have I have moved on
(15:25):
from that but use any cheese that you really like like any cheese I mean I don't think like
I don't know I'm trying to think if a cheese would not go good in there I think anything soft
would not be won't work here right like don't use like a mozzarella or something like that
like that's not gonna really be too great like I think like a hearty I love you like a really good
cheddar like an aged cheddar like a hard cheddar I love using that I've done as you go before I've
(15:50):
done I've done a lot so you have well I had to learn from somebody so I think uh yeah I love this
recipe it's the first bread recipe I made without a bread maker and I do have a bread maker too
and I will say that when you make bread at least you know I'm starting on my adventure to with
(16:14):
this but I think when you make bread outside the bread maker it's a much better chasing bread
than a bread maker I've never tried a bread maker but I imagine it's a good gateway drug but maybe
not where you want to end up it's good and it does it all for you it proves everything it does
everything for you but there's no shame no not at all but you don't need it no no not this
was no pun intended I didn't get the fucking joke but I don't know how to eat it it's oh my
(16:38):
it's like a fucking dad joke Mariela Jesus Christ how old are you a mom joke okay okay that's not how
the saying goes why not why is that to be fucking dad like dad they're not even funny uh well I'm not
a dad but I'm pretty hysterical you're a daddy that that that that is true but the children honey
(17:00):
okay so that's it you guys make fucking bread it's a perfect time for bread and you won't regret
this I mean honestly I made it last night and we're halfway down already easy it's a good
bread and this is like I think it'll be yummy like for breakfast toasted oh yeah you toasted up a
(17:21):
little bit it's really good money I love it and inside like when you slice it that my cheese is like
kind of like marbled throughout which I really kind of love and then the crust on top holy Jesus
so I'm gonna take this as your apology for not wanting to do my bread oh I've made bread like
this when I first started to it's it's delicious bread I haven't heard about it until now so it's a
(17:45):
delicious bread the bread that I want to make is a bit more complicated true but I'm gonna work
on his confidence you guys and then before you know it he's gonna be putting all of his might into
this new bread style you'll see well well more in person you're gonna we're gonna do it we're gonna
set a time aside to do it he needs a little bit of my magical dust no one wants your magical at
(18:06):
least one person does I would get that checked out mother fucker anyway don't forget to leave us
a five star review on Apple podcast player maybe I'll send this out on our sub stack on our
newsletter you guys should subscribe to our newsletter where I absolutely intend to be more
(18:28):
active because I think that's the wave of the future seeing how our social media's are being
surveilled and stuff I think this is like maybe the next wave of content creators such as ourselves
our new way to communicate with you guys where we don't have to be not that we censor ourselves here
and not that we use social media at all but this could be maybe our way of communicating with you guys
(18:52):
in a different way so go ahead and subscribe the link to subscribe is in our show notes and don't
forget to share us with a friend and make a little for bread bitches please make a little for bread
It's delicious.
We love you.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.