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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili. In addition to a garnish of cheddar cheese on the chili, which Mom often added, we had her wonderful bread, chock-full of cheese flavor. Sometimes I'll make the dough into rolls or soft breadsticks. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
3 cups (12 ounces) shredded cheddar cheese |
1/2 cup minced chives |
1/4 cup butter, softened |
1/4 cup sugar |
1-1/2 teaspoons salt |
1 teaspoon dried thyme |
5-3/4 to 6-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the cheese, chives, butter, sugar, salt, thyme and 3 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on a wire rack. Yield: 2 loaves (16 slices each).
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