• In large mixing bowl add flour, salt, & sugar
• Whisk together dry ingredients
• Make a small hole in center and add yeast to it
• Put softened butter in a lump along one side
• Pour warm water in opposite side
• Using wooden spoon handle, start to stir together until it starts to combine
• Flour your hands and start to work the dough until it forms into a ball
• Let it sit about 15 minutes and then pull and fold over the dough
• Repeat the rest and pull 3 times
• Let the dough rise for ~45 minutes or until it has about doubled
• Cut into 2 equal parts and put in buttered loaf pans
• Heat oven to 415℉
• Let the dough rise again in the pans until oven is heated
• Bake bread for ~20 minutes or until browned on top

• Preheat oven to 375℉
• Use the extra butter to grease the bread pan
• In the large mixing bowl, combine the dry ingredients (flour, baking soda, salt, sugar, & lemon zest)
• Mix together the milk & yogurt until it is all liquid
• Add the the lemon juice & melted butter to the milk mixture and stir it together
• Add the wet ingredients into the dry ingredients and stir until combined
• Pour into the bread pan and bake for ~40 minutes
• Cool for about 15 minute and then turn out on to a cooling rack

Get it started

• Feed your sourdough starter ~6 hours before starting to make the bread dough. Make sure it is active.
• Once it has been fed and rested, combine active starter, warm water, flour, and salt in large mixing bowl.
• Cover with plastic wrap and allow to rest for 30 minutes

Fold the dough

• Grab the edge of the dough and pull it up stretching it out. Put the dough back into the center of the bowl and rotate 90°. Pull the dough again, and rotate a total of 4 times.
• Cover with a towel and let it rest.
• Repeat the stretching and resting 2 more times (total of 3 times).
• Cover with a lid, towel, or plastic wrap and allow it to ferment and double in size. This should take 6-12 hours.

Make a loaf

• Lightly flour your work space and place the dough on it. Fold the dough onto itself. You can make it into a ball by gently spinning.
• Turn over the dough ball and shape. Fold the two sides over to meet at the middle then repeat.
• Lightly flour a tea towel and place it in a bowl. Transfer the dough on to the tea towel.
• Cover with plastic wrap and place in the refrigerator for 12-14 hours. If you want to have it done quicker, you can set aside at room temperature for 4 hours.

Baking the bread

• Preheat oven to 500℉ and place Dutch oven with lid in to heat it up. Let it heat for ~1 hour.
• After Dutch oven has heated for 1 hour, remove dough from refrigerator and place it on some parchment/baking paper.
• Lightly dust dough with flour and score in a design or a simple slice along the top for expansion.
• Transfer baking parchment and dough to the dutch oven. Be careful! It will be hot! Place the lid back on and put in the oven.
• Bake for 20 minutes.
• Remove the lid and turn down temperature to 475℉ and back an additional 15-30 minutes or until it is brown.
• Carefully remove bread from dutch oven allow it to cool.

Prepare Dough 1

• In large mixing bowl, mix together flour, salt, and yeast.
• Add in water and mix until water is absorbed.
• Form dough into a ball and lightly coat with olive oil.
• Let rise for 2 hours.

Prepare Dough 2

• Coat bottom of baking pan with 1 Tbsp of olive oil.
• Punch down dough and spread out across 9×13 baking pan.
• Let dough rise 1 more hour.

Baking

• Preheat oven to 425°F.
• Sprinkle rosemary on top of dough.
• Pour 2 Tbsp of olive oil over top of dough.
• Push your finger tips into the dough to dimple it and push it out to all corners of the pan.
• Sprinkle with topping salt.
• Immediately put in oven and bake for 25 minutes or until golden brown.

• In large mixing bowl, mix together flour, salt, sugar, and yeast
• Add water and mix until you have a sticky ball of dough
• Cover with a towel and let rise in a warm area for 90 minutes
• Butter the two 1-Qt mixing bowls with the softened butter
• Punch down dough and split into two equal parts and put into the 1-Qt bowls
• Preheat oven to 425°
• Let dough rise again for 20-30 minutes
• Place bowls in oven and bake for 15 minutes
• Reduce heat to 375° and bake for additional 15 minutes

• Preheat oven to 350°
• Grease 9×5 loaf pan with oil.
• In a mixing bowl, whisk first 5 ingredients together.
• Carefully stir in cheese cubes until covered with flour mixture. This will help prevent the cheese from sinking to the bottom.
• In a separate bowl, whisk together remaining ingredients.
• Fold the wet mixture into the dry & stir until combined. (Do not over mix)
• Spread dough into loaf pan.
• Bake for 40-50 minutes.

The night before

• Butter up the bread and then cut into cubes. Put in baking dish.
• Add grated cheese and cubed meat.
• Beat together eggs, milk, and seasonings.
• Pour mixture over bread cubes and cheese.
• Cover and refrigerate overnight

The next morning

• Preheat oven to 350°.
• Remove cover and place baking dish in oven and bake for 30 minutes.
• Check to make sure that it is not over cooking (burning the top). If so, cover with foil.
• Bake an additional 15 minutes (45 minutes total).