Make this Three Cheese Bread now, use it in a bunch of ways for Thanksgiving

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I feel like a majority of my life is spent trying to convince other people that making bread at home is easy and something everyone must do. Do you think I have a better shot at this, now that it’s the holiday season? Well, let’s give it another try. 

Making a loaf of homemade bread now can have a lot of payoff come Thanksgiving Day (9 days!). Take this Three Cheese Bread, which could be cut into cubes and used as the base for stuffing, sliced and used to make sandwiches with the turkey leftovers, or cut into squares and served with some honey butter right on the Thanksgiving table. 

I have to tell you why I was inspired to make this. It was after discovering this dope SAGE ROASTED BRUSSELS SPROUTS WITH CHEESY BREAD CHUNKS recipe on kaleandcaramel.com. It called for delicious cheesy bread from an L.A. bakery I unfortunately could not bop to, so I made my own.

And honestly, I was a little shocked at just how good it turned out. Guys, it straight up smelled like a Panera Bread in my house. Even better, it makes a giant loaf that I used for the recipe and have also been living on the past week.  

Three Cheese Bread

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2 cups unbleached all-purpose flour
1 cup bread flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
2 tablespoons olive oil
1 to 1 ⅛ cups lukewarm water
1 cup freshly grated Parmesan cheese
1 cup grated Provolone cheese
1 cup grated Asiago cheese

Combine everything but the three cheeses and beat on medium speed of an electric mixer to make a soft, smooth dough. Switch to the dough hook and knead for about 5 minutes. Or, mix in a bowl and then knead with your hands for 5 minutes.
Add the three cheeses and mix until well combined.
Put the soft dough in a lightly greased bowl, cover and let rise for about 2 hours until very puffy.
Lightly grease a baking sheet or line with parchment paper. 
Gently deflate the dough. Shape into desired number of loaves (I did one large loaf) and place on the prepared baking sheet.
Tent lightly with greased plastic wrap and let rise for about an hour, until noticeably puffy. Toward the end of the rising time, heat the oven to 425 degrees. 
Take the plastic off the bread. Spray the bread with water and use a sharp knife to make three diagonal slashes in each loaf. Bake the bread for 30 minutes; cook until the bread is golden brown. Remove the bread from the oven and carefully move to a rack to cool. Keeps on the counter for a day or so, in the fridge for a couple days, and in the freezer for months. 

Makes 1 large or 2 smaller loaves.
Source: Adapted from King Arthur Flour