You are here

Cheese Souffle Bread

Plan.Ahead.Meals's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 package)
  Warm water 1⁄4 Cup (4 tbs) (105 to 115 Degree F)
  Lukewarm milk 1⁄4 Cup (4 tbs), scalded then cooled
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Egg 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Finely shredded cheddar cheese 2⁄3 Cup (10.67 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Soft butter/Margarine 1 Tablespoon
Directions

Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/3 cup butter, the egg, salt, pepper, cheese and 1/2 cup of the flour; mix on low speed, scraping bowl constantly, 1/2 minute.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until dough is smooth.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 30 minutes.
(Dough is ready if impression remains when touched.) Beat dough about 25 strokes.
Spread evenly in greased 1 quart casserole.
Cover; let rise until double, about 40 minutes.
Heat oven to 375°.
Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes.
Immediately remove bread from casserole; place on wire rack.
Brush top of bread with butter.
Cool 1 hour.
Wrap in heavy duty aluminum foil, label and freeze.
4 hours before serving, remove Cheese Souffle Bread from freezer and unwrap.
Thaw at room temperature at least 3 1/2 hours.
Rewrap loaf, in foil; heat in 400° oven until warm, 30 minutes.
To serve, cut into wedges with serrated knife.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Milk Product
Servings: 
7

Rate It

Your rating: None
4.21842
Average: 4.2 (19 votes)