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Cheese Bread

Western.Chefs's picture
Ingredients
  Milk 1 1⁄2 Cup (24 tbs)
  Finely grated sharp cheddar cheese 2 Cup (32 tbs)
  Shortening 2 Tablespoon
  Sugar 2 Tablespoon
  Salt 2 Teaspoon
  Warm water 1⁄3 Cup (5.33 tbs) (105-115° F)
  Active dry yeast 2 Tablespoon (2 Packages)
  Egg 1 , lightly beaten
  Flour 6 1⁄2 Cup (104 tbs), sifted (About)
  Egg yolk 1 , lightly beaten with water (Glaze)
  Water 1 Tablespoon (Glaze)
  Caraway/Poppy/toasted sesame seeds 2 Teaspoon, toasted
Directions

Heat milk, cheese, shortening, sugar, and salt over moderate heat, stirring, until cheese is melted; cool to lukewarm.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, egg and about 3 cups flour; beat until smooth.
Mix in enough remaining flour to make a firm dough.
Knead on a lightly floured board until elastic, 5-8 minutes.
Shape into a ball, turn in a greased bowl to grease all over, cover with cloth, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch down and knead 1-2 minutes; divide dough in half, shape into 2 loaves, and place in greased 9"x5"x3" loaf pans.
Cover and let rise until nearly doubled in bulk, about 1 hour.
Toward end of rising, preheat oven to 375° F.
Brush loaves with glaze and, if you like, sprinkle with seeds.
Bake 30-40 minutes until well browned and hollow sounding when tapped.
Turn out and cool upright on wire rack before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Servings: 
4

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