Ingredients:
1 c. warm water
1 Tbsp. honey
1 envelope active dry yeast (2 1/4 tsp.)
1 tsp. salt
3 c. bread flour
Olive oil, for greasing surfaces
1/3 lb. sharp white cheddar, or any cheese your prefer
1/2 c. garlic butter
Directions:
In a large bowl, stir water, honey and yeast together. Let yeast proof for 5 minutes. one you know yeast is active, stir in salt and the flour in 1/4 c. increments. If you are using a stand mixer, be sure not to increase your speed higher than a 2 or 'stir'. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn't leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise for 1hour or until doubled in size.
Punch down dough and cut into 2 equal portions. Form into 2 long baguettes the length of the cookie sheet. You can twist the dough if you would like. The dough keeps it's length and doesn't shrink. Cover with plastic wrap and let rise 30 minutes.
Preheat oven to 400 degrees and place dough close to the oven where it is nice and warm. Once oven is preheated, remove plastic wrap from the dough. Reduce oven heat to 350 degrees, put the bread in the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after the 20 minutes and brush with the garlic butter. Bake another 5-7 minutes or until the bread begins to turn a golden brown. Remove from oven and let cool 15 minutes.
Cut 1 inch slices 3/4's the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
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