Before we begin, a disclaimer: I ate 3/4 of this loaf to myself within a day and could have polished off the whole thing had I not restrained myself. My siblings quickly took care of the rest when they returned home. So if you have a 4qt pot or larger to use as a baking vessel, you may – nay, will – want to double this recipe.
Cheese, Chive & White Wine Loaf
In a large bowl, combine:
1 1/2 cups all-purpose flour
1/4 tsp yeast
1/2 tsp sugar
3/4 tsp salt
1/2 tsp garlic powder
2 tbsp chopped chives
Mix together in a measuring cup:
1/2 cup + 1 tbsp (cold water + 1 large egg, whisked lightly)
1 tsp malt vinegar
1/4 cup dry white wine, heated to almost boiling to remove some of the alcohol
1 tbsp melted butter
Combine wet and dry ingredients and let rise, covered, for 12-18 hours.
For the second rise:
Pour dough out onto a floured working surface. Shape it gently, by folding the edges into the center, then flipping it over and gently smoothing the sides into the bottom of dough, so that the surface becomes taut and smooth. This should all take less than a minute.
Coat the inside of a bowl in 1 tbsp melted butter for the dough to rise in, with cling wrap or a towel draped over the top of the bowl. Let the dough rise again for 2-4 hours (I’ve left it for longer and it’s still fine).
Put a heavy, oven-safe lidded pot* in a cold oven and preheat to 450F. Once the oven is fully heated, put the dough in the pot and sprinkle 2/3 cup coarsely grated cheese (cheddar, white cheddar, or mozzarella) overtop. Bake for 30 minutes, covered, and another 10 minutes, uncovered.
Let cool for 30 minutes to an hour before cutting (or, you know, as long as you can resist).
*I use a 2.25qt Staub Cocotte for my no-knead loaves.