Prep 1 hr 45 mins
Cook 40 mins
This recipe has been a hit at my house, so give it a try. I adopted it from the Recipezaar account in February 2005. It was very good as written, so I really did not change it, except to give additional options for pan size. I also decreased the salt from 1 tablespoon to 2 teaspoons.
- 1 teaspoon sugar
- 1 cup water, warm
- 1 package dry yeast (.25 ounces)
- 1 cup milk, warm
- 2 tablespoons butter, melted
- 1 egg, beaten
- 4 cups flour, divided
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons salt
- Dissolve sugar in warm water in large mixer bowl.
- Sprinkle in yeast.
- Let stand 10 minutes, then stir well.
- Stir in warm milk, butter and beaten egg.
- Combine 2 cups flour, cheese and salt.
- Stir well to blend.
- Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes.
- Add remaining flour, beating well with electric mixer or wooden spoon.
- Cover and let rise in warm place until doubled (about 45 minutes).
- Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups).
- Let rise until doubled (about 30 minutes).
- Bake at 375 degrees for 30-40 minutes.
- Remove from casserole(s) or muffin pan immediately and cool on wire racks.
I REALLY loved this. I made it yesterday, and yes, it turned out very dense (actually thought I did something wrong until I read other reviews), but I still loved it! I actually made some spinach cheese dip (soon to be posted, if not already) and spread that on there and it was WONDERFUL! It didn't have a terribly cheesy taste, but I could taste it, and that's good enough for me. I might throw in garlic next time.
DH and I made this quick and easy recipe yesterday with the hope of including it in our assortment of Holiday gift giving bread basket. We really liked the casserole concept, and the end product was really pretty, but this bread was much too heavy and dense. The flavor was not as â€œcheesyâ€? tasting as we had hoped. We put some butter on a few slices, put them in the toaster oven, and put a slice of American cheese on top for open faced grill cheese sandwiches to have with our salads for lunch. Today I sliced all the rest into cubes, tossed in a bowl with a little melted butter, sprinkled on some garlic powder, added crushed dried parsley and oregano and some grated parmesan cheese. Then I spread them out on large cookie sheets and slow baked them until crunchy. Now I have a canister of great CROUTONS for our salads!
This is a heavy bread, but has a wonderful taste. Tastes even better the second day. Definitely a keeper. I followed the recipe exactly. Directions are easy to follow. Baking in a casserole dish makes a great presentation. Thanks for sharing this recipe.