I've made a second loaf of cheese bread today. It's only just a regular loaf of bread with a bit of shredded cheese in it but it's SO yummy! I must say I absolutely love the aroma that fills the house when bread is baking in the oven. This second try at the recipe turned out just as good (only my loaf was a bit more wobbly looking... I've yet to learn to make a pretty loaf of bread)
This recipe is from a Martha Day Complete Baking recipe book.
Ingredients: Cost $1.75 for one loaf
1 package active dry yeast .50
1 cup of luke warm milk .20
2 tablespoons melted butter cooled a bit .20
3 cups flour .35
2 teaspoons of salt ?
1 cup of grated sharp cheddar cheese .50
*I used all purpose unbleached flour. The book specifically says bread flour for several other recipes but not for this one so I am fairly certain that this recipe calls for an all purpose flour.
1. Stir together the milk and yeast and leave for 15 minutes to dissolve.
2. Add the melted butter to the milk yeast mixture. (The yeast is alive so if you pour hot butter onto it you'll likely kill it. Letting the melted butter cool for a little bit prevents it from killing the yeast. But you still need melted butter.)
3. Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture.
4. With a wooden spoon stir from the center incorporating flour with each turn to obtain a rough dough. If the dough seems too dry, add 2-3 tablespoons of water.
5. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover, and leave to rise in a warm place until doubled in volume, 2-3 hours.
6. Grease a 9x5 inch bread pan. Punch down the dough with your fist. Knead in the cheese, distributing it as evenly as possible.
7. Twist the dough, form into a loaf shape, and place in the pan, tucking the ends under. Leave in a warm place until the dough rises above the rim of the pan. (Rising about the rim took a much longer time for mine than I'd anticipated but patience is a very important part of bread making.)
8. Preheat oven to 400 degrees F. Bake for 15 minutes, then lower the heat to 375 degrees F and bake until the bottom sounds hollow when tapped, about 30 minutes more. Cool on a rack.