This easy bread from Jim Lahey’s “My Bread: The Revolutionary No-work, No-knead Method” is studded with chunks of pecorino cheese. If you prefer, any firm or semi-firm cheese can be substituted.
CHEESE BREAD
Start to finish: 15 hours (30 minutes active)
Makes one 10-inch round loaf
3 cups bread flour
2 1/2 cups cubed (1/2-inch cubes) pecorino cheese
1 teaspoon salt
3/4 teaspoon instant or other active dry yeast
1/2 teaspoon ground black pepper
1 1/3 cups cool (55 to 65 degrees) water
Wheat bran, cornmeal or additional flour, for dusting
In a medium bowl, stir together the flour, cheese, salt, yeast and pepper. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.