Chunky Cheese Bread for Sandwiches, Soup Dippin' or Eatin' Plain

“Chunks of cheese--decadently & artfully tossed o'er the dough--will have your family grappling for the pan before it's out of the oven! Dip this into potato soup or clam chowder for a scrump-dillicious flavor explosion OR toast the slices and use for ham sandwiches with the cheese baked right in the dough. Marcy Goldman *Passion For Baking* came up with this recipe and says that THIS recipe is worth the price of her book! I agree and you will too. NOTE: Prep time includes TWO RISINGS--plan ahead!!!”
READY IN:
2hrs 35mins
SERVES:
12
YIELD:
2 loaf pans
UNITS:
US

Ingredients Nutrition

Directions

  1. Generously grease two loaf pans; set aside.
  2. In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
  3. Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
  4. Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
  5. Turn out dough on lightly floured table, punch down gently.
  6. Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
  7. Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
  8. Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
  9. Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
  10. Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
  11. Cool in pan 10 minutes, then remove and serve.

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