Chunky Cheese Bread for Sandwiches, Soup Dippin' or Eatin' Plain

Recipe by Debber
READY IN: 2hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Generously grease two loaf pans; set aside.
  • In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
  • Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
  • Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
  • Turn out dough on lightly floured table, punch down gently.
  • Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
  • Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
  • Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
  • Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
  • Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
  • Cool in pan 10 minutes, then remove and serve.
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