Cheddar Cheese Bread

Submitted by MarieRynr

"This bread is good fresh or lightly toasted."

 

• Ready In: 2hrs 35mins
• Ingredients: 11
• Yields: 2 loaves

ingredients

• DOUGH

• 1 1⁄3 cups warm water
• 2 tablespoons instant yeast
• 2 eggs
• 4 tablespoons butter, softened
• 2 1⁄2 teaspoons salt
• 2 teaspoons sugar
• 1 cup shredded sharp cheddar cheese (optional)
• 5 -6 cups bread flour

• FILLING

• fresh ground black pepper, for sprinkling
• paprika, for sprinkling
• 2 -3 cups cheddar cheese, a mixture of chunks and shredded

directions

1. Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
2. Whisk the water and yeast togetherby hand in the bowl of an electric mixer and let stand for 3 minutes to dissolve yeast.
3. Stir in the eggs, butter, salt, sugar, cheese and 5 cups of the flour.
4. Mix to make a soft mass.
5. Knead with the dough hook on the lowest speed for 8 to 10 minutes, gradually adding more flour as required to make a soft dough.
6. Turn out onto lightly floured surface.
7. Shape into a ball and place into a lightly greased bowl.
8. Cover bowl loosely with a plastic bag and set aside to rise for 45 minutes or until doubled.
9. REmove from fridge and gently punch down.
10. Turn out onto a lightly floured surface and divide in half.
11. Using a rolling pin roll each half into an oval.
12. Sprinkle each oval with black pepper and paprika.
13. Dot each with half of the cheese altoghether, reserving half for later.
14. Roll up jelly roll style and place in prepared pans.
15. Slash the top of each loaf with a sharp knife.
16. Spray tops with nonstick cooking spray.
17. Dust with flour lightly.
18. Cover loosely again with a plastic bag and let rise for about 40 minutes longer until it puffs up 1 inch above pan rims.
19. Preheat oven to 375*F.
20. Place pans on prepared baking sheet and bake for 35 minutes until browned.
21. Sprinkle with the reserved cheese and bake for an additional 5 to 10 minutes, until cheese melts.
22. Let cool in pans at least 15 minutes before unmolding.

Reviews

[Heather U.]

Absolutely delicious, MarieAlice! I got two beautiful loaves of cheesy goodness. Thinking that 2 1/2 tsp was maybe too much salt, I reduced that to 1 1/2, but turns out 2 1/2 is probably right on the money. My own adaptations included using a mixture of reduced fat cheeses (cheddar, farmer, parmesan), and some different flours (mostly whole wheat pastry flour, a quarter cup of soy powder, a cup of whole wheat, and a cup of all-purpose). With the whole grain flours in there, I added some vital wheat gluten and a couple tsp of balsamic vinegar to ensure a good rise. This bread would lend itself nicely to other fillings along with the cheese, like pepperoni and sun-dried tomatoes for a pizza cheese bread, or perhaps some oregano and feta for a Greek bread, or (my personal favorite) jalapenos and pepperjack (ole!). Tons of possibilities, all of them amazing...thanks!