Cheddar Bread

by Megan on April 26, 2010

This weekend was full of tough choices. Which cupcake should I have: strawberry cheesecake or bumpy cake? Which kind of coffee should I buy? Should I try to curl my hair? Hefeweizen or Custom Blonde? Should I have cheese on my bread or in my bread?

Cheddar Bread - Sliced

Ok. I tried both cupcakes. I got some local coffee roasted and stuff in a place Jake vacationed once. I tried to curl my hair. I felt fancy like Lauren Conrad. I went with a Hefeweizen. It tasted like juice and ice cream at the same time. And, duh, I made my bread with cheese in it.

This bread is light and cheesy and tasty. What else is there? It’s so good that Elliot couldn’t contain himself stole a piece off the table when I was in the other room. Who does he think he is?
CheddarBread_AboutToRise

Cheddar Bread
Recipe adapted from Cafe Muse as printed in Hour Detroit magazine July 2007

Ingredients:

  • 1 package active dry yeast
  • a pinch of sugar
  • 2 cups warm milk
  • 1 T honey
  • 1 T olive oil
  • 1/2 t salt
  • 4 1/2 – 5 cups bread flour
  • 2 cups shredded sharp cheddar

Directions:

  1. In a large bowl, dissolve yeast in milk. Add pinch of sugar. Allow to sit a few minutes for the yeast to get working. Add honey, oil and salt. Stir until mixed.
  2. In a separate bowl mix together 4 1/2 cups of flour and cheese. Add flour and cheese mixture to milk mixture. Start combining with a rubber spatula. Stir as much as you can. (If too sticky add remaining flour.) Pour onto a floured surface and knead until soft but not sticky. Knead until pliable.
  3. Spray a medium bowl with cooking spray. Place the dough in the bowl and flip to coat. Cover tightly with plastic wrap and place in a warm spot until it doubles in size (about an hour and a half). Punch down and divide between two greased bread pans. Cover and return to a warm place until double in size.
  4. Bake for 40-50 minutes in a 350 degree F oven. Bread is done when the loaves sound hollow when tapped.

Cheddar Bread - End Slice

Keepin’ it real, chedda’ bread style.

{ 8 comments… read them below or add one }

Dana April 27, 2010 at 6:03 pm

That looks so good!

You wouldn’t even need to put chesse in your sandwich. Well… you still could… but you wouldn’t have to.

Reply

Megan (megabite) April 27, 2010 at 8:44 pm

Thanks Dana!

I must confess that I totally put cheese on my sandwich that I made with this bread today. After I did, I might’ve shaken my head at myself. I guess I’m a “the more cheese the better” kind of girl. Even on accident!

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Kaitlin April 27, 2010 at 9:13 pm

Yummy! I feel like I can almost smell this. It looks fab!

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beckie April 27, 2010 at 9:34 pm

The round glossy top of that bread is stunning! And I love Hefeweizen, especially in the summer 🙂

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Sally April 27, 2010 at 10:20 pm

You are my cheese hero!!! I’m totally gonna have to make this one asap. (Love that Elliot stole a slice…he’s such a goofy puppy). 🙂

Reply

Megan (megabite) April 28, 2010 at 6:17 am

Thanks Kaitlin!

Beckie, if only we were neighbors. We’d be cheers-ing hefeweizen and eating cheddar bread.

haha Yes, Sally! All I’ve ever wanted out of life is to be your cheese hero.

Reply

Crepes of Wrath April 28, 2010 at 8:24 am

This would be delicious for breakfast with some scrambled eggs and bacon, methinks.

Reply

Megan (megabite) April 28, 2010 at 8:26 am

Yeah man!

This bread sure would make a good breakfast sandwich.

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