One loaf

Being a chef for a race team, I get to travel all over the United States and experience all types of food. I mess around at each location with the local flavors. I cook seafood all different ways in Seattle. I may doctor up the soul food in Memphis and make some blueberry glazed pork ribs. I argue with the bayou boys about the crawfish in Louisiana. But, undeniably the difference between good brisket and great brisket is if you are in Texas or not. I have been to Texas several times, and I do not dare mess with the brisket recipe. Texans are the masters of this wonderful cut of meat. It is not open for discussion! But I do like to have a sandwich sometimes, so I developed a bread to eat with the magnificent Texas brisket.

For the dough
7 ounces warm water
2 teaspoons dry yeast
1/2 teaspoon granulated sugar
3.5 ounces extra virgin olive oil
12.5 ounces bread flour
3/4 teaspoon salt
10 cloves roasted garlic (Toss the garlic cloves in just enough olive oil to make the cloves shine. Place the garlic in aluminum foil. Fold the foil around the garlic and place in a preheated 400-degree oven until the garlic is soft and light brown. Chill.)
4 ounces caramelized red onion (Slice the onion and place in a hot skillet with a little olive oil. Stir constantly until onion turns brown and tender. Chill.)
2.5 ounces shredded sharp cheddar cheese (I use a five-year-old cheddar made in Wisconsin by Shullsburg Creamery)
To taste, alder-smoked salt
To taste, freshly ground Tellicherry pepper

Procedure
Put the water, yeast, and sugar into a mixing bowl and let it sit for five minutes. Add 1 tablespoon of the olive oil and all of the remaining ingredients through the cheese. Mix using the dough-hook attachment of a stand mixer until the dough is a smooth consistency. Place the dough in a stainless bowl that has been rubbed with 1 tablespoon of the olive oil. Cover the dough and allow it to double in size. Punch down and allow it to double in size again. Punch down and form it into a ball. Allow the dough to relax for five minutes. Oil a 13x17 inch pan with 1 tablespoon of the olive oil. Roll the dough to fit the pan. Place the dough on the pan, and press your fingers into the top of the dough, creating little dimples all over the top of the bread. Pour the remaining 1/4 cup of olive oil over the top of the bread evenly. Sprinkle the top of the dough with the smoked salt and ground pepper. Let almost double in size again, and place into a preheated 350-degree oven. Bake until done. Remember me in Texas!