Today's bread

[jpshaw]

That will do it. Thank you. I will try this tomorrow.

[ricksrealpitbbq]

The dutch oven is heating up and the dough has been filled with chunks of provolone.....................it won't be long now

[ricksrealpitbbq]

I think my post count is high enough now LOL

Here is the dutch oven


And the dough ready to go in


Into the hot pan

[ricksrealpitbbq]

Here we are at the 30 minute mark



And all done

[ricksrealpitbbq]

After it cools for a bit, I'll cut it open mmmmmmmmmmmmmm

[Cook Chatty Cathy]

Hey great pictures Rick! Thanks for sharing!

[jglass]

Looks yummy!

[ricksrealpitbbq]

Thanks. I used whole wheat flour for this one. It tastes good but It's better with regular white flour if you're gonna use the provolone. I want to try one with slivers of jalapenos and cheese

[Belle]

Rick,
Hi and hope you had a great Thanksgiving..quick question for you regarding the provolone bread. When did you add the provolone and romano cheese? In addition, did you add small chunks of provolone OR did you grate the provolone. Thanks again Rick ... I will be making this bread in the next week or so..In addition, I just purchased the 7 quart dutch oven..hope it is large enough..what do you think?

All the best.
Belle

[ricksrealpitbbq]

The romano cheese was grated and mixed with the dough, I never measure things like that so I would guess about a 1/4 cup. The provolone was chunks about 3/4" square or close to it. I just pushed them into the ball of dough randomly just before baking. I just kept pushing in the chunks till I thought "hey maybe that's enough" LOL

I'm pretty sure my dutch oven is the same size so it should work for you

Hope it turns out well for you