Ingredients
- 1 cup (250 ml) lukewarm water
- 1 tbsp granulated sugar
- 1 tsp yeast
- 3 cups (750 ml) all-purpose flour + additional for kneading
- ¼ cup (60 ml) beer
- 4 tbsp extra-virgin olive oil, divided
- 1½ tsp coarse salt
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 1 tbsp sambal oelek, Sriracha sauce, or other chili paste or hot sauce
- 1 garlic clove, minced
- ½ cup (125 ml) garlic scapes, chopped
- ½ lb (250 g) cubed aged cheddar cheese
- Additional coarse salt, to sprinkle over loaf
How to Make It
- In a small bowl, combine water with sugar and yeast and let rest for 5 minutes, until yeast is foamy.
- In a large bowl, combine flour with yeast mixture, beer, 1 tbsp olive oil, salt, oregano, and pepper. Mix until a shaggy dough forms, then knead for 8 minutes or until dough is smooth and stretchy. Form dough into a ball. Place into a greased bowl, cover with greased plastic wrap and a dishtowel, and let rest in a warm, draft-free place until doubled in size, about 2 hours.
- In a small bowl, mix 2 tbsp olive oil with sambal oelek and garlic.
- Once dough has risen, spread out over a clean, floured surface. Using a rolling pin, roll it to about 10 × 14 in (25 × 35 cm). Paint oil-sambal mixture over dough, leaving about ½ in (1 cm) around edges. Sprinkle with garlic scapes and scatter with cheese cubes. Form as tight and firm a roll as you can.
- Fold edges of roll under, then place into a greased 9 x 5-in (2-L) loaf pan. Cover again, and let rise another 1 to 1½ hours.
- Preheat oven to 350°F (180°C).
- Using a sharp knife, cut slits into top of loaf. Paint top of loaf with remainder of olive oil, and sprinkle with additional coarse salt. Bake for 45 to 50 minutes. Check bread halfway through baking—turn pan, and if loaf is browning too quickly, cover with foil.
- Remove loaf from pan and cool on a rack for at least 1 hour before serving.
