Cheddar Cheese Bread
cups warm milk (about 105°F)
teaspoons active dry yeast (2 packages)
cup warm water (about 115°F)
cups shredded (cheddar) cheese, plus more for sprinkling on top
teaspoon powdered thyme (optional)
teaspoon powdered marjoram (optional)
cup finely chopped pimiento (optional)
cups Gold Medal™ unbleached all-purpose flour
In a medium bowl, pour in warm milk, sugar, salt and butter and mix until just combined.
In the bowl of a stand mixer or a large bowl, stir in yeast and warm water until yeast is dissolved.
Add milk mixture to yeast mixture and mix with paddle attachment until just combined.
Add in egg, cheese and optional herbs/pimiento.
Add flour and, switching to the dough hook attachment, knead dough for about 10 minutes, or until dough is smooth and elastic.
Shape dough into a round ball, place in a lightly greased, separate bowl and cover with plastic wrap. Let rise until doubled, about 2 hours.
Divide the dough in half and shape into sandwich loaves. Place each loaf in a lightly greased 8 x 4-inch loaf pan, making sure the dough touches the sides of the pan. Cover with plastic wrap and let double one hour.
Preheat oven to 375°F. Sprinkle risen loaves with cheese if desired and bake about 30 minutes or until cheese is brown and bubbly and the crust is a golden brown.
Remove from loaf pans and allow to cool completely before slicing or serving.
More About This Recipe
- These days, when spring is struggling to poke its way through the rain-filled clouds and sprinkle sunshine over the baby green buds on the ground, sometimes all I can think about are comfort foods.And when it comes to comfort foods, this Cheddar Cheese Bread hits the spot.The name itself exudes no fanciness, no razzmatazz or flair. It is what it is. But this is a bread that shouldn’t be judged by its title. The flavors in this loaf, with multifaceted accents of honey and herbs, override its rudimentary label.It can be prepared simply, with cheese and dough and nothing else. Or it can contain a medley of thyme, marjoram, pimiento and, of course – cheese. I chose the middle road when I first made this recipe, with just thyme, marjoram and a good chunk of mild cheddar, and was pretty darn happy with the results.For those who aren’t big fans of marjoram or pimiento, leave them out, or substitute them with your favorite herbs. For those who aren’t fans of mild cheddar (or just like other cheeses better), use a different kind of moderately flavored cheese, like sharp cheddar or even Parmesan.I’d advise against strong cheeses like blue cheese or even Swiss, though, unless you love cheese so much that no potency of flavor can deter you.This cheese bread – simple and comforting – is the perfect thing to make and serve on a rainy, cold spring day.