Cheddar Or Other Cheese Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 15 |
|
A zesty bread and/or rolls to accompany your main dish.Goes well with almost anything because of the variations. Use your imagination to pair it with what you are making. A really versatile bread can be used as small bread bowls also. Ingredients:
makes 2 loaves or 16 rolls or 1 loaf & 8 rolls |
2 packages active dry yeast |
2 tablespoons white sugar |
1 1/2 cups warm water (105 - 115 f) |
1/2 cup milk |
3 tablespoons butter |
2 teaspoons salt |
5 1/2 - 6 cups flour |
2 cups shredded cheddar cheese |
glaze & topping |
1 large egg |
1 tablespoon water |
1/2 cup shredded cheddar cheese |
in a medium bowl, dissolve yeast and suger in warm water. let stand until foamy, 5 - 10 minutes. |
Directions:
1. In a saucepan, heat milk, butter and salt over low heat until butter has melted. Cool to lukewarm (95� - 105� F
2. Stir milk mixture into yeast mixture.
3. Beat in flour, 1/2 cup at a time (I used all 6 cups, you want it to be to the point where it's pretty much rolled up in a ball).
4. On a floured surface, knead dough until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking.
5. Gradually knead in 2 cups of cheese .
6. roll up. in ball
7. Place dough in a large greased bowl turning to coat.
8. Cover with a damp cloth, let rise in a warm place until doubled, 1 hhour.
9. ...when letting bread rise, set your oven to 250� F and place the bowl or pan that the bread is on right on top of the oven, it'll add a bit of warmth to help it rise.
10. WHen the dough has doubled in size :
11. Prepare baking sheets, you can grease them or use parchment paper
12. Punch down the dough (which basically means knead it again). Divide dough in half and make two oval shaped loaves and place on prepared pans.
13. Or if you want rolls ( 1 loaf and 8 rolls), divide dough in half, then each half in 8 equal pieces and form into balls.
14. Place on prepared pans. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 hour.
15. When doubled, they're almost ready for the oven, just need a glaze!
16. Preheat oven to 400� F.
17. Prepare glaze by mixing the egg and water (I also added a bit of dried pesto mix to mine but that's optional) but very good.
18. Brush glaze on loaves/rolls.
19. Pop em in the oven for about 25 minutes. Remove from oven and sprinkle with remaining 1/2 cup of shredded cheese.
20. Bake until they are a deep golden brown and bottoms sound hollow when tapped, approx 5 - 10 minutes more
21. variations, add some crumbled cooked bacon for a bacon-cheddar loaf. Or a different kind of cheese, or several different cheeses.
22. My favorite is for extra flavor and uniqueness add a few tablespoons of tomato paste and basil. which is what this one was .
|
|