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Once crazy dough had proofed and knocked back remove from the bowl and transfer onto a lightly floured surface.
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Divide the dough into two balls to make 2 loafs of bread or use the whole recipe for one larger loaf.
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Gently knead 2/3 of the grated cheese into the dough until evenly distributed.
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Transfer the dough into a lightly greased loaf tin and top with the remaining cheese
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Loosely cover with plastic wrap and a tea towel then set the loaf tin aside in a warm spot to proof for a second time. This should take 45 minutes to an hour.
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After the second proofing preheat the oven to 400oF (200oC). Pop the loaf tin into the oven and bake for 40-45 minutes or until the bread has a golden brown crust.
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Remove from the oven and allow to cool for about 10 minutes before before running a knife along the outside of the bread to loosen. gently lift the loaf out of the tin and allow to cool fully before slicing. This is a delicious bread served warm and spread with butter, toasted and eaten with breakfast, or served cold and made into a sandwich! Enjoy!