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.
- 14.78 ml active dry yeast
- 118.29 ml warm water (110*-115*)
- 473.18 ml warm milk (110*-115*)
- 29.58 ml butter, melted
- 2 eggs
- 14.78 ml sugar
- 9.85 ml salt
- 1419.54-1537.83 ml all-purpose flour
- 473.18 ml sharp cheddar cheese (shredded)
- In large mixing bowl, dissolve yeast in warm water.
- 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.
- Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
- Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
- Cover and let rise until doubled, about 45 minutes.
- Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.
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.
Wonderful bread! Very easy to make and we loved the addition of the cheese.