Cheddar bread (Bread Recipe)

[bholus10]

Prep Time: 2 - 3 hours | Cook Time: 30 minutes or less | Serves: 15


Breads » Cheese Bread » Italian

Ingredients:

Photo showing ingredients in NA

Makes 2 loaves or 16 rolls or 1 loaf & 8 rolls

2 packages active dry yeast
2 tablespoons white sugar
1 1/2 cups warm water (105° - 115° F)
1/2 cup milk
3 tablespoons ****er
2 teaspoons salt
5 1/2 - 6 cups flour
2 cups shredded cheddar cheese

Glaze & topping
1 large egg
1 tablespoon water
1/2 cup shredded cheddar cheese

In a medium bowl, dissolve yeast and suger in warm water. Let stand until foamy, 5 - 10 minutes.

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[bholus10]

Step 1:

In a saucepan, head milk, ****er and salt

over low heat until ****er has melted.

Cool to lukewarm (95° - 105° F).

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Step 2:

Stir milk mixture into yeast mixture.

[bholus10]

Step 3:

Beat in flour, 1/2 cup at a time (I used all 6

cups, you want it to be to the point where

it's pretty much rolled up in a ball).

[bholus10]

Step 4:

On a floured surface, knead dough until

smooth and elastic, about 10 minutes,

adding more flour as needed

to prevent sticking.

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Step 5:


Cheddar bread recipe picture 6Gradually
knead in 2 cups of cheese (I actually used
about 2 3/4) cups because we love our cheese)
until well distributed.

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Step 6:

All rolled up...

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Step 7:



Cheddar bread recipe photos 8Place dough in a
large greased bowl turning to coat. Cover with a
damp cloth, let rise in a warm place until doubled, 1
hour. (note: I realized I had run out of cooking oil so
I didn't bother with the bowl, just stuck it on a pan
and covered it and let it rise...and rise it did!) A tip...
when letting bread rise, set your oven to 250° F and
place the bowl or pan that the bread is on right on
top of the oven, it'll add a bit of warmth
to help it rise.

[bholus10]

Step 8:

Ok, the dough has doubled in
size and is ready for the next step!

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Step 9:

Prepare baking sheets, you can grease them or

use parchment paper like I did. Punch down the dough
(which basically means knead it again). Divide dough in
half and maketwo oval shaped loaves and place on

prepared pans. Or if you want rolls (I made 1 loaf and 8 rolls),
divide dough in half, then each half in 8 equal pieces and
form intoballs. (I don't have pics of a lot of that cuz my

hands weremessy and I didn't want to touch the

camera, sorry). Place on prepared pans. Cover loosely

with a damp clothand let rise in a warm place until

doubled, about 1 hour.

[bholus10]

Step 10:

Now that they've doubled, they're almost
ready for the oven, just need a glaze!

[bholus10]

Step 11:

Preheat oven to 400° F. Prepare glaze

by mixing the egg and water (I also added a bit of dried

pesto mix to mine but that's optional). Brush glaze on

loaves/rolls. Pop em in the oven for about 25 minutes.
Remove from oven and sprinkle with remaining 1/2 cup
of shredded cheese.

[bholus10]

Step 12:

Bake until they are a deep golden brown

and bottoms sound hollow when tapped, approx 5
- 10 minutes more (I'm at a high altitude so my

baking times tend to be longer). If necessary,

cover with aluminum foil to prevent over browning.

[bholus10]

Step 13:

Let cool and eat! Have them plain, smear
em with ****er, make a sandwich, use

them for hamburger buns, etc.

For variations, you can add some crumbled
cooked bacon for a bacon-cheddar loaf. Or use
a different kind of cheese, or several different
cheeses. For extra flavor and uniqueness add

a few tablespoons of tomato paste and
soem basil. Be creative.