This bread is good fresh or lightly toasted.
Make and share this Cheddar Cheese Bread recipe from Food.com.
- 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
- fresh ground black pepper, for sprinkling
- paprika, for sprinkling
- 2 -3 cups cheddar cheese, a mixture of chunks and shredded
- Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
- Whisk the water and yeast togetherby hand in the bowl of an electric mixer and let stand for 3 minutes to dissolve yeast.
- Stir in the eggs, butter, salt, sugar, cheese and 5 cups of the flour.
- Mix to make a soft mass.
- 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.
- Turn out onto lightly floured surface.
- Shape into a ball and place into a lightly greased bowl.
- Cover bowl loosely with a plastic bag and set aside to rise for 45 minutes or until doubled.
- REmove from fridge and gently punch down.
- Turn out onto a lightly floured surface and divide in half.
- Using a rolling pin roll each half into an oval.
- Sprinkle each oval with black pepper and paprika.
- Dot each with half of the cheese altoghether, reserving half for later.
- Roll up jelly roll style and place in prepared pans.
- Slash the top of each loaf with a sharp knife.
- Spray tops with nonstick cooking spray.
- Dust with flour lightly.
- Cover loosely again with a plastic bag and let rise for about 40 minutes longer until it puffs up 1 inch above pan rims.
- Preheat oven to 375*F.
- Place pans on prepared baking sheet and bake for 35 minutes until browned.
- Sprinkle with the reserved cheese and bake for an additional 5 to 10 minutes, until cheese melts.
- Let cool in pans at least 15 minutes before unmolding.
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!