Bread Baking: Chip-Dip Bread Recipe

• 1 cup lukewam water
• 1 tablespoon sugar
• 2 1/4 teaspoons instant yeast
• 3 cups (13 1/2 ounces) bread flour, divided
• 1/4 cup chip dip
• 1/2 teaspoon salt
• Olive oil

1. In bowl of your stand mixer, combine water, sugar, yeast, and about 1/3 of the flour. Stir to combine and set aside for 30 minutes until bubbly. Add half of remaining flour and knead with dough hook until shiny and elastic, about 5 minutes. Add remaining flour, dip, and salt. Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes.
2. Form dough into ball, drizzle with a little bit of olive oil to cover it, and return to bowl. Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
3. Preheat oven to 350u0b0F and sprinkle cornmeal on baking sheet. Lightly flour work surface. When dough has doubled, move it to work surface and form into preferred shape. Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
4. When it has risen, remove plastic, slash as desired and bake at 350 degrees until browned and done, about 40 minutes. Cool completely on a rack before slicing.

lukewam water, sugar, yeast, bread flour, chip dip, salt, olive oil

Taken from www.seriouseats.com/recipes/2011/01/bread-baking-chip-dip-bread.html (may not work)