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Cheddar Cheese Bread

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Cheddar Cheese Bread

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A pleasing trace of Cheddar cheese permeates this golden loaf. Use it as a base for a grilled sandwich, or so as to add a brand new intensity to a breakfast strata.

At a look

Prep
Bake
Total
Yield
one eight 1/2″ x four 1/2″ loaf, about 12 servings

Ingredients

  • three cups King Arthur Unbleached Bread Flour
  • 1 teaspoon immediate yeast
  • 1 teaspoon Pizza Dough Flavor, not obligatory
  • 1 tablespoon + 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, room temperature
  • 1/2 cup water
  • 2/three cup milk
  • 1 heaping cup shredded sharp Cheddar cheese

  • 12 three/four oz. King Arthur Unbleached Bread Flour
  • 1 teaspoon immediate yeast
  • 1 teaspoon Pizza Dough Flavor, not obligatory
  • 1/2 ounce sugar
  • 1 1/2 teaspoons salt
  • 1 ounce butter, room temperature
  • four oz. water
  • five 1/four oz. milk
  • four 1/2 oz. shredded sharp Cheddar cheese

  • 361g King Arthur Unbleached Bread Flour
  • 1 teaspoon immediate yeast
  • 1 teaspoon Pizza Dough Flavor, not obligatory
  • 14g sugar
  • 1 1/2 teaspoons salt
  • 28g butter, room temperature
  • 113g water
  • 149g milk
  • 128g shredded sharp Cheddar cheese

Instructions

  1. In a big bowl, combine in combination all of the components excluding the cheese, stirring them to shape a shaggy mass.
  2. Let the combination take a seat for 15 mins, then knead it — via hand or device — till you’ve gotten shaped a easy, elastic dough.
  3. Knead within the cheese, position the dough in a greased bowl, duvet it, and let it upward push for 1 hour. After the hour it must be puffy, even though no longer doubled in measurement.
  4. Lightly grease or spray an eight 1/2″ x four 1/2″ loaf pan.
  5. Turn the dough out onto a evenly greased or floured paintings floor, and form it right into a loaf. Place it within the pan, and let it upward push for approximately 1 hour.
  6. Toward the tip of the emerging time, preheat the oven to 375°F.
  7. Bake the bread for 25 mins, or till a virtual thermometer inserted into the middle reads 190°F.
  8. Store the bread, well-wrapped, for as much as five days at room temperature or within the freezer for as much as a month.
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