Prep 2 hrs 30 mins
Cook 45 mins
This is the most delicious bread, both warm from the oven or toasted. It also makes the best super cheesy grilled cheese sandwiches! This is also good with a bit of basil worked into the dough. I have also made this in a bread machine, but I do NOT recommend it. The cheese becomes too pulverized and it does not turn out even remotely as good. This makes two loaves so even though it is some trouble to make, as any good homemade bread is, you can make it once and get two loaves for your trouble - one for now and one for later. ***Edit: I haven't made this bread in a while, and Kay's review reminded me that it is good to replace at least some of the shredded cheese with small chunks instead, if you want a more perceptably cheesy flavor. The shreds do tend to blend in with the dough, while the chunks melt into pockets in the bread. ***
- 532.32 ml milk
- 44.37 ml butter
- 1419.54 ml flour, more as necessary to correct stickiness
- 2 package active dry yeast
- 29.58 ml sugar
- 9.85 ml salt
- 473.18 ml cheddar cheese, shredded
- 4.92 ml garlic powder (I use more!)
- Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, milk and butter mixture, cheese, and garlic powder in a large bowl.
- Knead with a mixer fitted with a dough hook at highest speed for 3 minutes.
- Add the rest of the flour and continue kneading for 3 more minutes.
- If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
- Place dough in a greased bowl, and spray the top of the dough with cooking spray.
- Cover and let rise for one hour.
- Punch the dough down and let it rest for 10 minutes.
- Divide dough in half and form one loaf each in two greased 9 x 5 inch standard loaf pans.
- Cover the pans with plastic wrap and allow dough to rise for 45-60 minutes.
- Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned.
- Cool in the pans for 5-10 minutes; turn out onto a wire rack and allow to cool for a minimum of 5-10 more minutes so the bread firms up enough to be cut.
Just needs a pinch more salt and garlic. I loved this bread. I can't wait to try it with herbs baked in. Makes great toast and I will be using slices for mini cheese pizzas tonight.
Since I only had time to throw ingredients into my breadmaker, I had the bright idea to try using only chunks, in the hopes that they would remain visible in the loaf. No such luck; they melted in beautifully. My loaf rose so nicely, and looked perfect when we took it out. We were in the middle of dinner and couldn't wait for it to cool, so it got a bit smooshed. But it sure tasted great--I especially loved the crust! The crust has a very buttery texture--could that be because of the cheese "melted" into the bread? Who knows?
You need to make things easy on yourself. Buy some self-rising flour (3-cups) a 12-ounce can of beer and 3-Tablespoons sugar. Add whatever spices and ingredients you'd like. Bake at 350 for 50-60 minutes and you have some wonderful, easy bread