1 1/2 cups + 2 tablespoons (227 g) all purpose gluten free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/4 cup + 2 tablespoons (54 g) tapioca starch/flour
2 generous teaspoons (6 g) instant yeast
1/4 teaspoon baking soda
1 teaspoon (6 g) kosher salt
3/4 cup (6 fluid ounces) warm milk (about 95°F)
1/4 cup (57 g) plain yogurt, at room temperature
1 tablespoon (21 g) honey
2 tablespoons (42 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 ounces sharp yellow cheddar cheese, shredded
Grease a 1 or 1 1/2 quart glass oven safe bowl and set it aside. If you don’t have a glass bowl, you can use a small round pan or cast iron skillet with high sides.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch/flour, yeast, and baking soda, and whisk to combine well. Add the salt, and whisk again to combine well. Create a well in the center of the dry ingredients and add the milk, yogurt, honey, butter, and egg, and beat or mix vigorously. The bread dough/batter should come together and lighten a bit in color as you mix. Add about 3 1/2 ounces of the cheese to the dough and mix by hand to combine.
With wet hands, shape the dough/batter into a disk and place it in the prepared baking bowl, skillet, or pan, and smooth the top with clean, wet hands or a moistened spatula. Do not compress the dough at all. Cover the bowl completely with an oiled piece of plastic wrap. Be careful not to compress the dough, but cover the dough securely. Place it in a warm, moist place to rise for about 45 minutes, or until the dough has increased to about 150% of its original size. In cool, dry weather, the dough may take longer to rise; in warm, moist weather, it may take less time to rise. This does tend to be a relatively quick-rising dough.
When the dough is nearing the end of its rise, preheat your oven to 350°F.
After the dough has risen, remove the plastic wrap, slash the top very carefully once or twice, and place the bowl in the center of the preheated oven and bake for 35 minutes, or until the bread is lightly golden brown all around. Working quickly, remove the bowl from the oven, gently loosen the bread from the edges of the bowl, and invert the bread onto a lined baking sheet. Sprinkle the top of the bread with the remaining 1/2 ounce of shredded cheese, and place the baking sheet with the bread in the oven. Bake until the crust has darkened slightly all around, and the bread sounds hollow when thumped anywhere, on the bottom or top, about another 10 minutes. The internal temperature of the bread should reach about 185°F on an instant-read thermometer. Turn the bread out onto a wire rack to cool completely before slicing and serving.
Once cooled completely, the bread freezes very well. Just slice it, enclose it very tightly in a freezer-safe wrap and place it in the freezer. Defrost a slice or two at a time.