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    You are in: Home / Recipes / Double Cheese Bread Recipe
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    Double Cheese Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 14, 2003

      I DO NOT OWN A BREADMACHINE, but this bread was terrific anyway; the texture, the flavor, the workability of the dough - really beautiful and delicious. When the loaves came out of the oven they were picture perfect. The dough handled very well. It has a beautiful, tight crumb, silky texture. Makes great toast and even better grilled cheese sandwiches. My family ate one entire loaf the first evening I made it! Wonderful bread, Chia. I made one small change - I substituted Monterey Jack cheese for the swiss, but the other ingredients I kept the same. Can't wait to make the rest of your breads. Now - that was my review. This is my comments. Since I do not own a bread machine, I had to modify the method ever so slightly. I discussed this with Chia and so I'm outlining the method for anyone who wants to try this bread but also doesn't have a bread machine. First off, this recipe makes 2 loaves, baked in standard loaf pans. All you have to do is proof the yeast in 1/3 c. of warm water in the bowl of your mixer. Reduce the milk to 1 c., and heat it with the butter just until the butter melts. Let it cool. Mix 1 cup of the flour with the salt and sugar and parsley. When the yeast is proofed, add the cool milk/butter mixture to the yeast along with the cup of flour/sugar/salt. Put the dough hook on your mixer and mix. Mix the cheeses into the remaining flour, and then, keep adding the flour/cheese, 1/2 c. at a time, until the dough comes together in a rough, slightly dry mass. Keeping the mixer on low, let it knead for about 5 minutes. You will see it become smoother and satiny. Remove the dough from the bowl and knead with your hands a few rounds, just until it becomes too hard to knead. Place the dough into a greased bowl, cover with plastic wrap and let rise until doubled. Punch the dough down, divide in half, knead briefly into loaves, place in greased loaf pans. Cover with plastic, let rise until doubled. Bake at 375 degrees until done, about 30-40 minutes.

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    • on February 15, 2003

      This is awesome bread! I used PetitFour's instructions and made it by hand. The first time it wouldn't rise, but by no fault of the bread. It still was increadibly yummy. We ate it all in one meal. I tried the recipe again and it rose fine. The texture was great. It doesn't taste cheesy, but is very flavorful and pretty. I made it into two round loaves and baked them on a stone. A wonderful recipe!

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    • on January 15, 2003

      Another fabulous bread machine recipe, chia! Texture is absolutely fabulous and the flavor is great. No distinct cheese flavor, but I am sure the cheese contributes to the lovely color, texture and yummy taste! My son ate almost half a loaf already and I was saving it for tomorrow night's dinner :) Looking forward to trying more of your outstanding bread recipes. Thanks for sharing!

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    • on September 01, 2007

      I was so pleased when I stumbled upon this recipe...particularly since it makes a nice big 2 pound loaf! I left out the parsley, had no swiss so I used 1 cup of a fancy shred sharp cheddar cheese...I also didn't put the cheese in at the beginning with everything else...I waited until my ABM beeped (usually you'd add fruit or nuts then, but in this case I added the cheese)...I don't have a 'sweet' cycle as mentioned in the instructions, so I took a leap of faith and used what I thought was the closest, the fruit/nut bread cycle...Turned out to be a good guess...Loaf rose nicely and had a light and tender/soft texture similar to store bought and a medium colored soft crust...Upon slicing, it was toasted and buttered before serving and had a lovely cheese flavor that wasn't too light nor too overpowering...This one's a keeper! Thank you for posting this recipe!

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    • on March 05, 2006

      This bread is great! - dense, moist but not too moist, fine texture. Instead of the cheese as listed, I used 1/2 cup of a good parmesan, plus about 1/2 cup of cubed cheddar added during the add-in part of the cycle. I was looking for a loaf where the chunks of cheddar melt inside the bread. My machine shredded the cubes anyway and we ended up with a uniform loaf, but I'm going to try again, adding bigger cubes, later - even when I fail it's tasty! Thanks for posting.

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    Nutritional Facts for Double Cheese Bread

    Serving Size: 1 (990 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1365.4
     
    Calories from Fat 324
    23%
    Total Fat 36.0 g
    55%
    Saturated Fat 14.6 g
    73%
    Cholesterol 67.3 mg
    22%
    Sodium 2002.1 mg
    83%
    Total Carbohydrate 211.6 g
    70%
    Dietary Fiber 7.9 g
    31%
    Sugars 10.6 g
    42%
    Protein 45.1 g
    90%

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