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V8 Cheese Bread

chef.alburt's picture
Ingredients
  All-purpose flour 6 Cup (96 tbs), divided
  Active dry yeast 2 1⁄4 Teaspoon (2 Packages)
  Salt 1 1⁄2 Teaspoon
  Vegetable juice 1 Cup (16 tbs) (V8)
  Water 3⁄4 Cup (12 tbs)
  Butter/Margarine 3 Tablespoon
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
  Egg 1
Directions

GETTING READY
1. In a large bowl, mix 2 cups of the flour, yeast and salt and set aside.
2. In a small saucepan over medium heat, heat V8 juice, water and butter until warm (115° to 120°F).
3. Into flour mixture mix in the V8 mixture.
4. Using a mixer at low speed, beat 30 seconds.
5. Put in cheese and egg and using mixer at high speed, beat 3 minutes.
6. Mix in 2 1/2 cups of the remaining flour.
MAKING
7. Onto lightly floured surface add the dough and knead until smooth and elastic, about 6 minutes, adding remaining flour while kneading.
8. Shaping dough into ball, place in large greased bowl, turning it to grease top.
9. Cover and let rise in a warm place such that it doubles in bulk, about 1 hour.
10. Take two 8- by 4-inch loaf pans and spray with vegetable cooking spray.
11. Punching the dough down divide in half.
FINALIZING
12. Thereafter shape into 2 loaves.
13. Place in pans, cover and let it rise in warm place until doubled, about 45 minutes.
14. Preheat oven to 375°F and bake 35 minutes or until golden such that loaves sound hollow when lightly tapped with fingers.
15. Take out of the pans and let it cool on wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Cook Time: 
35 Minutes
Servings: 
2

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