Cheese Bread (A B M)

Name: Cheese Bread (A B M)
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 1 loaf, 10 serving(s)
Ingredients: 2/3 cup water, at room temperature; 1 tablespoon unsalted butter; 1 teaspoon salt; 1 tablespoon honey; 1 teaspoon Dijon mustard (I like Grey Poupon); 2 cups all-purpose flour; 2 tablespoons nonfat dry milk powder; 1/8 teaspoon cayenne pepper; 1 teaspoon yeast; 1/3 cup extra-sharp cheddar cheese, cut into 1/4 inch cubes

Submitted by dividend

"A nice basic recipe for a 1 lb cheese bread from the bread machine. The mustard and pepper give it a nice lingering mouth feel. I think it stands on its own much more than most bread machine recipes for cheese bread; I would love it if you tried this even if you've already tried other recipes of this kind. [This is adapted from a recipe in The Bread Bible (Rose Levy Berenbaum), which is an excellent book of bread recipes and theory.]"

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photo by duonyte

Ready In:: 3hrs 5mins
Ingredients:: 10
Yields:: 1 loaf
Serves:: 10

ingredients

DOUGH
²⁄₃ cup water, at room temperature
1 tablespoon unsalted butter
1 teaspoon salt
1 tablespoon honey
1 teaspoon Dijon mustard (I like Grey Poupon)
2 cups all-purpose flour
2 tablespoons nonfat dry milk powder
¹⁄₈ teaspoon cayenne pepper
1 teaspoon yeast
EXTRAS
¹⁄₃ cup extra-sharp cheddar cheese, cut into 1/4 inch cubes

directions

FETA VARIATION: Instead of the cheddar cheese and cayenne, use 1/3 cup cubed feta and 1 tablespoon freshly ground black pepper.
Add the dough ingredients to your bread machine in the order suggested by your manufacturer. (Add the cayenne on top of the flour.).
Add the cheese to the extras dispenser of your machine. (If your machine doesn't have this feature, you may have to pay attention and add it after the initial rest.).
Set the machine for 1 lb/ white/ medium crust/ add extras.
I think this would be excellent with other cheese/pepper combinations. These are the only two I've tried. If you find another good varation - please post a review of it!

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Reviews

This made a very light loaf, with a great look - the cubes of cheddar cheeese did not melt. I did change it a little - I put in some shredded cheese at the beginning to add more cheese flavor to the loaf. I waited until the dough was kneaded in the machine, then kneaded in the cubes by hand. Also, I used scalded milk as I don't have powdered. Next I'll try this with munster cheese and German mustard.

duonyte

RECIPE SUBMITTED BY

dividend

I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">

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