If you've never had cheese bread before, you are absolutely missing out. Cheese bread is a wonderful way to add flair to plain old bread. Everyone in your family will love it, kids included. Have a slice with some pasta and enjoy!
This recipe is relatively easy to make, especially if you're already familiar with how to bake bread. You can find cheese bread in many bakeries, but there's something extra special about being able to make your own. There are few things more satisfying than the smell of baking bread!
A Few Extra Things to Know
Feel free to switch up the type of cheese you use in this recipe to whatever you want. Cheese bread typically uses cheddar, which is why we've chosen that type of cheese for this recipe. With so many different types of cheeses out there, however, there's no reason not to experiment!
If you're new to bread baking, remember that homemade bread will not last as long as store-bought bread. Store-bought bread often has preservatives or other additives to increase its shelf-life. Keep your cheese bread in the fridge to help extend its shelf life.
If your cheese bread is getting older, make sure to keep an eye on it for any signs of spoilage. Mold is usually the sign most notice when it comes to bread that has gone bad. We all know the telltale blue mold that slowly spreads over old bread!
Don't fall for the myth that you can still eat the parts of the bread that don't have mold. Mold spores may still be present on these parts, just not to an extent that they're visible yet. Mold poisoning is certainly no joke, so be safe and throw the entire loaf out if it begins to mold.
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Awesome Cheese Bread
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Ingredients
Dough
1 cup milk
2 eggs
1/2 cup butter softened to room temperature
1 1/2 teaspoons salt
1/4 cup sugar
6 oz. extra sharp cheddar cheese, shredded (2 cups)
4 cups flour
4 oz. extra sharp cheddar cheese, cut into 1/2 inch dice (1 1/2 cups or a bit more)
Melted butter for brushing
Yeast Sponge
1 (1/4 oz) package dry yeast
1/4 cup water, warmed to 115°F
1 teaspoon sugar
Instructions
1. To make the dough: Scald milk. Whisk in butter to melt. Add salt and sugar and mix well. Let cool to room temperature.
2. To make the sponge: Dissolve yeast in warm water. Add sugar. Let stand uncovered in a warm place to proof, about 10 minutes.
3. Combine milk-butter mixture, proofed yeast, eggs, and shredded cheese in the bowl of a standing mixer fitted with the paddle attachment.
4. Add 2 cups of the flour and mix well. Add the remaining 2 cups flour and beat to make a soft dough.
5. Coat a medium bowl with butter or vegetable spray. Place dough in greased bowl. Coat a piece of plastic wrap with vegetable spray ( to prevent sticking) and place it loosely over dough. Refrigerate for at least 2 hours, or overnight.
6. Coat the bottom and sides of two 9 inch by 5 inch by 3 inch loaf pans with vegetable spray. Turn dough onto a lightly floured work surface. Divide dough in half. Pat or roll one half gently to an 9 inch by 12 inch rectangle.
7. Scatter half of the dice cheddar cheese over dough square. Fold in thirds to form a loaf. Place seam side down in prepared pan. Repeat to make the second loaf. Allow to rise in a warm place until double in size, 1 to ½ hours.
8. Place the oven rack in the middle position. Preheat the oven to 400 degrees F.
9. Brush the loaves with melted butter, for a darker crust. Bake 20 to 25 minutes until golden brown. Remove pans from oven. Turn out of pans onto a rack to cool. Store wrapped in wax paper at room temperature.