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Cheese bread

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Ingredients/Components

sugar - 1/4 c
milk - 1 c
salt - 2 tsp
unsifted all-purpose flour - 4 c
butter or margarine, melted - 1 Tbsp
dried dill weed - 1 tsp
grated Parmesan cheese - 1 Tbsp
grated onion - 1 Tbsp
sharp Cheddar cheese, grated - 1 c
warm water 105~ to 115~ - 1/2 c
RapidRise yeast - 1 pkg

How to make cheese bread:

In small saucepan, heat milk just until bubbles form around edges of pan; remove from heat. Add sugar and salt, stirring until dissolved; let cool to lukewarm. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture, onion, cheese, dill weed and 2 cups flour. Beat with portable electric mixer until smooth, about 2 minutes. Gradually add remaining flour; mix in last of it with hand until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead until smooth, about 5 minutes.

Grease a 9 x 5 x 3-inch loaf pan. Turn dough out onto lightly floured surface and shape into a smooth ball. Roll into a 14 x 8-inch rectangle. From short side, roll up jellyroll fashion. Pinch edge to seal. Place seam side down in prepared pan. Cover the loaf with towel; let rise in warm place (85°), free from drafts, until double in bulk, about 1 1/2 hours.

Meanwhile, preheat oven to 375°. Brush loaf with melted butter. Sprinkle with Parmesan cheese. Bake 25 minutes. Cover with foil; bake 15 to 20 minutes longer, or until loaf sounds hollow when rapped with knuckle. Remove from pan to wire rack and cool completely. Makes 1 loaf.

To speed the rising time, place the loaf pan with dough on top of a small pot of boiling water; the steam will help the dough to rise sooner. Making sure to keep the burner on lowest setting after the water has boiled.

Recipe categories: Eggs/dairy, Breads, Cheese.

Rating:

3.2

Average rating: 3.2, total votes: 6

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