1/1 Photo of Cheddar Loaves
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.
My Private Note
Units: US | Metric
- 1In large mixing bowl, dissolve yeast in warm water.
- 2Add 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.
- 3Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- 4Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 5Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
- 6Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
- 7Cover and let rise until doubled, about 45 minutes.
- 8Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.
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Nutritional Facts for Cheddar Loaves
Serving Size: 1 (109 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 365.6
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 6.4 g
- Cholesterol 65.8 mg
- Sodium 551.7 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 1.9 g
- Sugars 1.3 g
- Protein 13.9 g