Well since I was not having a good time with the Ciabatta Rolls, I figured that I would try another bread and found this on Pinterest too. You can find the original at Seasons & Suppers.
6 1/2 cups unbleached bread flour
2 tsp. fine salt
5 Tbsp. white or brown sugar
1 cup lukewarm water, about 95° F.
1 cup plus 2 Tbsp. lukewarm milk
1 1/2 Tbsp. instant yeast
1/4 cup melted, unsalted butter or vegetable oil
Cheddar and Herb
2 cups shredded, sharp cheddar cheese
1/4 cup minced herbs (I used Parsley and a bit of Emeril's Essence)
Parmesan, Garlic and Herb
1 1/2 cups freshly grated Parmesan
1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
1/4 cup minced herbs (I used Parsley, thyme and a bit of poultry season)
1/4 cup butter, at room temperature
In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes).
Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
Grease two 8-inch by 4-inch loaf pans and set aside.
Carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning.
Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.
Cheddar and Herb
Both versions came out really well!