Description
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.
Ingredients
- Active Dry Yeast
- Warm Water
- Milk
- Butter
- Eggs
- Sugar
- Salt
- All-purpose Flour
- Sharp Cheddar Cheese
Instructions
- In large mixing bowl, dissolve yeast in warm water
- 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
- Turn onto lightly floured surface
- Knead until smooth and elastic, about 6-8 minutes
- Place in a greased bowl, turning once to grease top
- Cover and let rise in a warm place until doubled, about 1 hour
- Punch dough down and turn onto lightly floured surface
- Knead cheese into the dough
- Divide in half
- Shape each portion into a 6 inch round loaf
- Place on greased baking sheets
- Cover and let rise until doubled, about 45 minutes
- Bake at 350 for 35-40 minutes or until golden brown
- Remove from pans to wire rack to cool
- Refrigerate leftovers