Ritz Cracker Chicken Casserole (Print Version)
# Ingredients:
→ Bread Ingredients
01 -
3 cups bread flour
02 -
2 teaspoons instant yeast (rapid rise)
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1 1/2 teaspoons cooking or kosher salt
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1 1/2 cups very warm tap water
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2 1/2 cups freshly shredded Colby cheese (tightly packed)
# Instructions:
01 -
Mix flour, salt, and yeast in a large bowl using a rubber spatula. Add water and stir until a sticky dough forms, ensuring no dry flour remains.
02 -
Cover the bowl with cling wrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in volume. The surface should be bubbly and jiggle slightly when the bowl is shaken.
03 -
Thirty minutes before the dough is ready, preheat a heavy-based 24-28cm (4.5-8 quart) pot with a lid in the oven at 240°C (450°F) or 220°C for fan-forced ovens.
04 -
Sprinkle 1 tablespoon of flour on the work surface. Transfer the dough onto the floured surface and gently pat into a 20cm (8-inch) disc. Reserve 1/3 of the cheese for topping, then cover the surface of the dough with half of the remaining cheese. Fold the dough inward four times, layering it with the remaining cheese, while ensuring the final layer is cheese-free to serve as the base. Flip the dough onto parchment paper, seamside down, and tidy the shape.
05 -
Pile the reserved cheese on top of the dough to create a cheese crown.
06 -
Remove the preheated pot from the oven, carefully transfer the dough into the pot using the parchment paper, and cover with the lid. Bake for 35 minutes with the lid on, then remove the lid and bake for an additional 10 minutes until the top is golden brown.
07 -
Allow the bread to rest for 10 minutes before slicing and serving.
# Notes:
01 -
Ensure the dough is sticky but not overly wet; it should not be pourable like a cake batter.
02 -
For best results, use a heavy-based pot with a tight-fitting lid to retain heat effectively.