Cheese bread is good bread
It’s not the nicest of days here (cloudy and dull), so I thought of making something that cheers the dullest of days… Cheese bread! Yeah! Yum! I’m not sure about you, but I love cheese. It’s just great, there’s no denying it.
The recipe I used is from this cookbook, but since it’s not on the web I typed it out below in case anyone is interested.
Let’s just say I highly recommend this recipe. It was very simple and easy to follow. I used a slightly shorter baking time, which I reflected in the recipe below. Of course, keep in mind that every oven is different and, as you know yours best, you’ll know how long to bake it for. Also, I may recommend maybe the slightest bit less salt, maybe 1/4 tsp less. The bread turned out great: it’s nice and light, cheese-y, fluffy, moist. What more can I say?
Go make this bread now. Then eat it. I wish you good luck. Let me know how it turns out.
1 tbsp dry yeast
250 ml lukewarm milk
1 oz butter
420 g flour
2 tsp salt
100 g grated cheese
1. Combine yeast and milk. Stir and leave for 15 minutes to dissolve.
2. Melt butter. Let cool. Add to yeast mixture.
3. Mix flour and salt. Make well in centre. Pour in yeast mixture.
4. Stir. Then knead.
5. Let rise for 2-3 hours or until doubled in bulk.
6. Knead in cheese until distributed evenly.
7. Place dough in loaf pan and let rise until past the rim of tin.
8. Bake for 15 mins at 450F, then for 25 minutes at 375F.