Total Time
1hr
Prep 25 mins
Cook 35 mins

This is a good bread recipe with cheese kneaded into it -- found in a 2007 issue of TOH and contributed by Agnes Ward. I always halve the recipe and make one loaf, but the recipe is written for two. My loaves come out more wide then tall, but doesn't matter because its a wonderful light bread with a great flavor no matter how it slices up :) It's great with chili, use for sandwiches or one of my favorite ways, made into toast! Prep time does not include rise time.

Ingredients Nutrition

Directions

  1. In large mixing bowl, dissolve yeast in warm water.
  2. Add the milk, butter, eggs, sugar, salt and 6 cups of flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  3. Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
  6. Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
  7. Cover and let rise until doubled, about 45 minutes.
  8. Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.
Most Helpful

4 5

This is a nice easy bread. Mine also cam out more wide than tall but that didn't matter. It was a tad dry, maybe I baked it too long, but it was still very good. I cubed it to go with my zesty corn dip.

5 5

Wonderful bread! Very easy to make and we loved the addition of the cheese.