Cheddar Loaves

Submitted by Breezytoo

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 2 loaves
• Serves: 12-16

ingredients

• 3 teaspoons active dry yeast
• 1⁄2 cup warm water (110*-115*)
• 2 cups warm milk (110*-115*)
• 2 tablespoons butter, melted
• 2 eggs
• 3 teaspoons sugar
• 2 teaspoons salt
• 6 - 6 1⁄2 cups all-purpose flour
• 2 cups sharp cheddar cheese (shredded)

directions

1. In large mixing bowl, dissolve yeast in warm water.
2. Add 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.
3. Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
6. Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
7. Cover and let rise until doubled, about 45 minutes.
8. Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.

Reviews

[Chef AngieW]

This is a nice easy bread. Mine also cam out more wide than tall but that didn't matter. It was a tad dry, maybe I baked it too long, but it was still very good. I cubed it to go with my zesty corn dip.

 

[mydesigirl]

Wonderful bread! Very easy to make and we loved the addition of the cheese.