winter has been chomping at the bit to make an early entrance.
today marks the first official snow day, with schools and business closed all around town. over two feet of the white stuff is in the forecast around my house. snow plows hum down the roads, shovels are at the ready and we are as ready as can be.
if you have been a reader here for more than a minute, you may have picked up three things: all my recipes are gluten-free, i have an unfortunate affinity for sweets, and i am NO fan of the cold.
the third (and second?!) is one i’m working on, my attitude about the cold. i am, after all, called to live in a place covered in “lake effect” snow for a good portion of the year. called by uncle sam and by God, who i believe directs our steps. and i want to be a good example to our kiddos of how to not be a negative nelly.
the kids are having fun, as kids do, with the snow… my son is building snowmen, throwing snowballs, sledding and packing igloo block-makers. and of course he’s overjoyed with his first snow day of first grade! my girl is the pink picture of ralphie’s little brother in the christmas story, belly flopping and flicking snow in every direction.
i do promise, myself more than anyone, to embrace the wonder of this weather. to be thankful and grateful for nature’s beautiful spectrums. and give the snow a chance.
yesterday, that looked like making a big pot of chicken soup, loaded with beets, potatoes, kale and a host of other vegetables. and this amazing bread…
i have not tackled many gluten-free yeast breads to date, and have missed them terribly. cravings for the monkey bread we normally ate at holiday meals during my gluten-eating days and a very generous offering of incredible cheese from cabot’s farmers’ legacy collection (via cabot cheese board) whispering to be put to good use, this bread was created.
i think it’s a pretty great way to start a snowstorm…
Cheddar Pull-Apart Bread
Yield 1 loaf.
- 385 grams (about 2 3/4 cups) kumquat's gluten-free all-purpose flour
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon garlic powder
- 1/3 cup milk
- 6 tablespoons butter, divided
- 1/3 cup water
- 2 large eggs
- 12 ounces Cabot White Oak Cheddar cheese or regular Cheddar, shredded, divided
- Combine first 6 ingredients in the bowl of a stand mixer fitted with a bread hook; mix a bit. Heat milk and 2 tablespoons butter in a small saucepan to between 120°-130°. Add milk mixture to flour mixture; mix on medium speed. Add water and eggs; mix well until dough forms a ball. Fold in 3 ounces of shredded cheese.
- Place ball of dough in a oiled bowl. Allow to rise in a warm space, free of drafts for 1 hour.
- Melt remaining 4 tablespoons butter; set aside
- Roll dough out on a lightly-floured surface to 15- x 15-inch square.
- Brush dough with melted butter. Top dough evenly with remaining 9 ounces of shredded cheese.
- Cut dough into 6 vertical strips with a sharp knife or pizza cutter. Cut strips in half, horizontally.
- Stack top 6 strips on top of each other, using a spatula, if needed, being careful not to lose cheese.
- Stack bottom 6 strips on top of each other. Cut each stack into thirds, resulting in 6 smaller stacks.
- Place stacks into a greased 9-inch loaf pan on there side (see photo above.) Top with any additional butter and cheese.
- Place pan in a warm place, free of drafts, and allow to rise for 1 hour.
- Preheat oven to 350°. Bake at 350° for 35-40 minutes or until top is golden. Allow to cool for 10 minutes in pan before removing. Best served warm!
*inspired and adapted from this cheesy puff pull apart bread.