Cheese Bread

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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
7
Yields:
1 Loaf
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ingredients

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directions

  • Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.
  • Add the sugar, butter, and salt and stir to dissolve.
  • Add the flour and beat with an electric mixer until smooth.
  • Add the cheese and mix to thoroughly combine.
  • Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.
  • Allow to sit at room temperature until doubled in volume, about 1 hour.
  • Bake in a preheated 350°F (180°C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  • Allow to cool for at least 30 minutes before serving.

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Reviews

  1. The bread was good but I was hoping for more flavor. I think next time I will add a full tsp of salt and possibly some herbs or garlic. I plan to try it with just one packet of yeast. I had overflow issues. The timing was right on and everyone at the party loved it! Another hint: Warm your milk and take 1/2 cup out to dissolve your yeast in. That way if the yeast is inactive you only wasted 1/2 c. of milk instead of 2 cups.
     
  2. Yummy is the correct adjective-this is the best cheese bread I've ever baked. One of the secrets is using the cubed cheese rather than shredded (which most recipes seem to call for) which gives you lucious pockets of cheese in the bread instead of being incorporated throughout resulting in no cheese flavor at all. I did not use a mixer to prepare, did it all with wooden spoon and my hands. Rose beautifully after one hour (and this on a cool day). I baked it in a shallow 1.5 L casserole dish (measuring about 22 cm square) and I had a perfectly baked loaf at exactly 50 minutes. Was actually faster than baking in my bread machine (which would not have worked anyway, too large for machine). My only negative is that I had difficulty distributing the cheese evenly through the loaf-next time, I'll add it to the dough just before it begins to come together in a ball, should be easier than after. Would be lovely, too, with jalapenos or sun-dried tomatoes added. Thanks so much for posting!
     
  3. This bread was easy to make and came out pretty good. It had a hard cheesy crust and the inside was moist with little pockets of cheese. I think I'll try 1 packet of yeast next time because 2 packets caused the dough to spill over my 1 1/2 quart dish in the oven.
     
  4. Very easy and very good. Brought it to a party tonight and every one loved it. Definitely a recommend.
     
  5. A five star recipe indeed. Especially the no need to kneed. I used the dough blades of the electric beater which makes it easier. I used some shredded parmesan and some chunks of cheddar chunks. It worked. Added some oregano which gave it a nice touch. Thanks for this one. Thanks Mimi.
     
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Tweaks

  1. Yummy is the correct adjective-this is the best cheese bread I've ever baked. One of the secrets is using the cubed cheese rather than shredded (which most recipes seem to call for) which gives you lucious pockets of cheese in the bread instead of being incorporated throughout resulting in no cheese flavor at all. I did not use a mixer to prepare, did it all with wooden spoon and my hands. Rose beautifully after one hour (and this on a cool day). I baked it in a shallow 1.5 L casserole dish (measuring about 22 cm square) and I had a perfectly baked loaf at exactly 50 minutes. Was actually faster than baking in my bread machine (which would not have worked anyway, too large for machine). My only negative is that I had difficulty distributing the cheese evenly through the loaf-next time, I'll add it to the dough just before it begins to come together in a ball, should be easier than after. Would be lovely, too, with jalapenos or sun-dried tomatoes added. Thanks so much for posting!
     

RECIPE SUBMITTED BY

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
 
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