Ask and ye shall receive....Chad

Chad has been nipping at my heels to send him this recipe, so today's post is dedicated to all those tenacious bakers out there. The author's comments sum up this recipe perfectly:

"The flavors of red wine and cheese make such a natural combination, and they're often served with a nice crusty bread. So, why not put them both in the bread?". Zoe Francois, Healthy Bread in Five minutes a Day. Note: Great bread book using no-knead dough making method.

Red Wine and Cheese Bread

Makes at least four 1-pound loaves. The recipe is easily doubled or halved.

1/2 cup rye flour
1 cup whole wheat flour
5 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
1 1/2 cups lukewarm water
1 1/2 cups red wine
1 cup grated sharp cheddar cheese, or your favorite hard cheese (note: I used extra sharp white cheddar for a really strong flavor)

1. Mixing and storing the dough: Whisk together the flours, yeast, and salt in a 5-quart bowl, or a lidded (not airtight) food container.
2. Add the liquid ingredients and cheese to the dry ingredients and mix with-out kneading, using a spoon, a 14-cup food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses )or flattens on top, approximately 2 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait at least 24 hours of refrigeration.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet without using a pizza peel.
7. Thirty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to paint the top crust with water. Slash the loaf diagonally with 1/4-inch-deep parallel cuts, using a serrated bread knife.
9. Slide the load directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake it directly on the stone or an oven rack two-thirds of the way through baking. Smaller or larger loaves will require adjustments in resting and baking time.