Instructions

• Attach the dough hook to your stand mixer. Pour 1 cup warm water, 1 tablespoon honey, and 2 1/4 teaspoons active dry yeast into the mixer bowl. Stir briefly, then let sit 5 minutes until the yeast is foamy.
• Add 1 teaspoon salt and 3 cups bread flour to the bowl, adding the flour in 1/4-cup increments while mixing on low speed. Mix until a shaggy dough forms.
• Increase the mixer speed slightly and knead with the dough hook for 5 minutes, until the dough pulls away from the sides of the bowl and feels slightly tacky but does not leave a sticky residue on your fingers when you poke it.
• Lightly coat the inside of a clean bowl with olive oil. Shape the dough into a ball, place it in the oiled bowl, turn once to coat the top with oil, and cover the bowl with a towel. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
• After the first rise, punch the dough down gently and divide it into 6 to 8 equal portions. On a lightly oiled surface, shape each portion into a long baguette roughly the length of your baking sheet. If the dough wants to shrink, gently stretch and twist each piece once or twice to tighten and maintain length.
• Place the shaped loaves on a baking sheet lightly greased with olive oil. Cover them loosely with plastic wrap and let them rise a second time for 30 minutes while you preheat the oven to 400°F (204°C).
• After the second rise, remove the plastic wrap. Using a sharp knife, make 1-inch (2.5 cm) spaced cuts across each loaf, slicing about three-quarters of the way through (do not cut all the way through).
• Brush the loaves generously with the melted 3/4 cup garlic herb butter, making sure some butter gets between the slices. Divide the 1/3 pound (151 g) shredded cheddar evenly and stuff the cheese into the gaps between the slices.
• Bake the filled loaves on the prepared baking sheet at 400°F (204°C) for 18–25 minutes, or until the crust is golden brown and the cheese is melted.
• Remove the loaves from the oven and, if any garlic herb butter remains, brush the tops. Let the loaves cool on a rack for about 10–15 minutes before serving so the cheese firms slightly and the slices hold together. Serve warm.