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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a good bread recipe with cheese kneaded into it - found in a 2007 issue of TOH and contributed by Agnes Ward. I always halve the recipe and make one loaf, but the recipe is written for two. My loaves come out more wide then tall, but doesn't matter because its a wonderful light bread with a great flavor no matter how it slices up :) It's great with chili, use for sandwiches or one of my favorite ways, made into toast! Prep time does not include rise time. Ingredients:
3 teaspoons active dry yeast |
1/2 cup warm water (110*-115*) |
2 cups warm milk (110*-115*) |
2 tablespoons butter, melted |
2 eggs |
3 teaspoons sugar |
2 teaspoons salt |
6 -6 1/2 cups all-purpose flour |
2 cups sharp cheddar cheese (shredded) |
Directions:
1. In large mixing bowl, dissolve yeast in warm water.
2. Add the milk, butter, eggs, sugar, salt and 6 cups of flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
6. Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
7. Cover and let rise until doubled, about 45 minutes.
8. Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.
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