Prep 2 hrs
Cook 30 mins
For rolls cut the dough into 18 pieces and shape into balls, let rise as directed and bake for 20-25 minutes in a 375 degree oven. There is no need for a bread pan, these loaves are oval-shaped then baked, make certain that your bread is well browned before sprinkling on the cheese otherwise the bread will "sink" when placed back in the oven --- for pan greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)
- 14.79 ml dry yeast
- 4.92 ml dry yeast
- 29.58 ml sugar
- 354.88 ml warm water
- 118.29 ml full-fat milk
- 9.85 ml salt
- 44.37 ml butter
- 1182.95 ml flour (more if needed)
- 473.18 ml old cheddar cheese (grated)
- 1 large egg
- 14.79 ml water
- 118.29 ml grated cheddar cheese (divided, can use more)
- Prepare a heavy-duty stand mixer with kneader blade attachment.
- In a small saucepan heat the milk with butter and salt (the sugar will be proofed with the yeast) until the milk is warmed and the butter is melted; remove from stove top and cool to lukewarm (I stick the saucepan in the fridge for about 20 minutes).
- Proof 1 tablespoon plus 1 teaspoon dry yeast in 1-1/2 cups warm water with 2 tablespoons sugar until foamy (about 8-10 minutes).
- Place 4-1/2 cups flour in the stainless steel mixing bowl.
- When the milk mixture is luke warm and the yeast is proofed add to the mixing bowl.
- Start kneading adding in more flour if needed to create a soft smooth dough; knead for about 8 minutes.
- The last couple of minutes of kneading add in the grated cheddar cheese; mix until combined with the dough.
- Remove the dough to the counter; cover with a clean towel and let rest about 5 minutes.
- Gather up the dough and shape into a ball.
- Place in an oiled bowl; cover with plastic wrap or a clean towel, then let rise in a warm place for about 1 hour.
- Punch down the dough and let rest covered for about 5-6 minutes.
- Divide the dough evenly in half and shape into two oval loaves.
- Place the two loaves onto a large greased baking sheet (leaving room between the dough).
- Cover and let rise for about 30 minutes.
- In a small bowl mix together the egg and water; brush liberally onto the top and sides of the dough (you will have some egg mixture leftover).
- Bake in a 400 degree oven for about 23 minutes or until lighly golden brown; remov quickly sprinkle with grated cheese, place back into the oven and bake until browned (another 3-5 minutes).
If you could smell the aroma of this baking, you would immediately bakee a batch of your own! And is it good!!! I usd half the dough to make two small loavs in mini pans--resulted in two gorgeous loaves. I used the other half to make nine lovely rolls. The color, without the topping or egg wash, is a golden brown, the texture is moist, the crumb excellent. I did use good extra sharp cheddar, the flavor and scent of which is wonderful. I know I'll be making these often. Thanks, Kitz!
This turned out so good. I used mild cheddar and it would've probably had more cheese taste if I had used sharp but it was still delicious. The bread has such a pretty color with darker specks in it from the cheese..very visually appealing loaf. After reading the previous reviews, I skipped the cheese on top. I made 4 small loaves and they're perfect to freeze and thaw one out for a meal. Want to make some buns with jalapenos added next time. Thanks for a great recipe.
Very tasty! Bread turned out with a very nice texture and flavor, although I should have gotten a sharper cheddar. I think it would also be good with Asiago cheese. I had a little trouble getting the cheese to stick to the bread in the last step, but that is because of the round shape I made. Plan on making the rolls some time for burgers. Thanks for posting this one!