Prep 5 mins
Cook 3 hrs
A nice basic recipe for a 1 lb cheese bread from the bread machine. The mustard and pepper give it a nice lingering mouth feel. I think it stands on its own much more than most bread machine recipes for cheese bread; I would love it if you tried this even if you've already tried other recipes of this kind. [This is adapted from a recipe in The Bread Bible (Rose Levy Berenbaum), which is an excellent book of bread recipes and theory.]
- 2⁄3 cup water, at room temperature
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard (I like Grey Poupon)
- 2 cups all-purpose flour
- 2 tablespoons nonfat dry milk powder
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon yeast
- 1⁄3 cup extra-sharp cheddar cheese, cut into 1/4 inch cubes
- FETA VARIATION: Instead of the cheddar cheese and cayenne, use 1/3 cup cubed feta and 1 tablespoon freshly ground black pepper.
- Add the dough ingredients to your bread machine in the order suggested by your manufacturer. (Add the cayenne on top of the flour.).
- Add the cheese to the extras dispenser of your machine. (If your machine doesn't have this feature, you may have to pay attention and add it after the initial rest.).
- Set the machine for 1 lb/ white/ medium crust/ add extras.
- I think this would be excellent with other cheese/pepper combinations. These are the only two I've tried. If you find another good varation - please post a review of it!
This made a very light loaf, with a great look - the cubes of cheddar cheeese did not melt. I did change it a little - I put in some shredded cheese at the beginning to add more cheese flavor to the loaf. I waited until the dough was kneaded in the machine, then kneaded in the cubes by hand. Also, I used scalded milk as I don't have powdered. Next I'll try this with munster cheese and German mustard.