Cheddar Sage Bread
Source: adapted from gardenlad
2 tsp instant yeast
1 tsp sugar
1 1/4 cup warm water
1/2 tsp dry mustard
1 T light olive oil
1 1/2 tsp salt
1 tsp coarse black pepper
3 cups unbleached flour, more or less as needed
3 T fresh sage, minced
3 oz shredded sharp cheddar
Dissolve yeast and sugar in water, let sit until foamy.
Stir in mustard, oil, salt and pepper.
Add 1 cup flour, sage and cheddar, beat by hand or with hand mixer until smooth and elastic.
Stir in more flour with wooden spoon until dough can be handled.
Turn dough out onto floured work surface and knead until smooth and elastic, adding more flour as needed, about 5-10 minutes.
Put dough in a lightly buttered bowl and turn to coat top. Cover and let rise until doubled, about an hour.
Punch down, shape in a loaf. Cover with plastic wrap and let rise until doubled, another hour.
Heat oven to 375 and bake until loaf is golden brown, about 50 minutes. Cool on rack.