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Nutty Cheese Bread

Meal.Mates's picture
This savory loaf — with its nutty crunch and excellent flavor — is good sliced and made into cheese and celery or fresh tomato sandwiches; if you like radishes, try radish and gruyere sandwiches. It is also nice toasted.
  Yeast 30 Gram
  Lukewarm water 2 Cup (32 tbs)
  Sugar 6 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Non fat dry milk 1⁄2 Cup (8 tbs)
  Sifted flour 6 1⁄2 Cup (104 tbs) (Plain Variety)
  Butter 45 Gram, softened
  Egg 1 Large, lightly beaten
  Grated sharp cheese 1 Cup (16 tbs)
  Chopped walnuts/Chopped pecans 1⁄2 Cup (8 tbs)

Dissolve the yeast in 1/4cup of the water with one teaspoon of the sugar. Mix the remaining sugar, salt, pepper, dry milk and 11/2cups of flour. Add the remaining 1% cups of water, the butter and egg. Add the dissolved yeast and mix until smooth. Add enough of the remaining flour to make moderately stiff dough. Turn out on to a floured board and knead until smooth and elastic. Place in a greased bowl and grease the top surface of the dough. Cover with a towel and let rise in a warm place until double in bulk, about one hour. Turn out on to a lightly floured surface, press to flatten and cover with half the cheese and nuts. Knead in the cheese and nuts, repeat with remaining cheese and nuts. Shape into two loaves and place in two greased loaf pans. Grease the top surface of the loaves, cover and let rise until double in size, about 11/2 hours. Bake the loaves in a preheated 200C (400F) oven 15 minutes. Lower the oven temperature to 180C (350F) and bake 35 minutes longer, or until the bread shrinks from the sides of the pan and is well browned.

Recipe Summary

Lacto Ovo Vegetarian

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Nutty Cheese Bread Recipe