Cheddar Chive Onion Bread

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Washington Post


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32 ounces (6 to 7 cups) bread flour, plus more for the work surface

2 ounces (scant 1/2 cup) cheddar powder (see headnote)

1 ounce (scant 3 tablespoons) dried onion flakes

1 ounce (about 2 1/2 tablespoons) gluten (see headnote)

.30 ounce (about 1 1/2 teaspoons) salt (2 teaspoons)

.10 ounce (about 1/3 cup) dried chives

2 ounces (scant 1 cup) grated cheddar cheese, plus more for finishing the loaves

14 ounces starter (50-50 water and flour by weight; see related sidebar)

19 ounces water

Egg wash (1 medium egg yolk blended with 1/2 eggshell of water)

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