“This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.”
READY IN:
2hrs 30mins
YIELD:
1 cheese twist loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
  2. By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
  3. Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
  4. Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
  5. Punch down dough.
  6. Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
  7. Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
  8. Cover with a clean tea towel, and let rise until double in bulk.
  9. If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
  10. Bake at 350 degrees (convection oven preferably) for 30 minutes.

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