“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.”
READY IN:
1hr
SERVES:
12-16
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In large mixing bowl, dissolve yeast in warm water.
  2. 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.
  3. Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
  6. Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets.
  7. Cover and let rise until doubled, about 45 minutes.
  8. Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.

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