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Cheddar Cheese Loaf




Source of Recipe


Internet


List of Ingredients




1/4 cup warm water (105 to 115 degrees)
1 package dry yeast
1 teaspoon sugar
6 tablespoons milk, room temperature
2 teaspoons dry mustard
1/2 teaspoon salt
1 1/2 cups (about) unbleached all-purpose flour, sifted
2 tablespoons finely chopped onion
1 cup (packed) grated extra-sharp cheddar cheese nces)
1 teaspoon celery seeds
1 egg, beaten to blend (glaze)


Recipe



Mix water, yeast and sugar in large bowl, stirring to dissolve yeast. Let stand until foamy, about 10 minutes. Mix in milk, mustard and salt. Gradually mix in enough flour to form soft and slightly sticky dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Grease 7-1/2x3-1/2x2-1/4-inch loaf pan. Punch down dough. Turn out dough onto lightly floured surface. Pinch off 1/2-inch piece of dough and roll into ball. Repeat with remaining dough. Arrange half of dough balls in bottom of prepared pan. Sprinkle with 1 tablespoon onion, then 1/2 cup cheese and 1/2 teaspoon celery seeds. Cover with remaining dough balls. Sprinkle with remaining onion, cheese and celery seeds. Cover pan with plastic wrap. Let dough rise in warm draft-free area until it just reaches top of pan, about 1 hour.

Preheat oven to 375 degrees. Brush loaf with egg glaze. Bake until top is golden brown and bread sounds hollow when tapped on bottom, about 45 minutes. Cool bread in pan 15 minutes. Turn out bread onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Makes 1 loaf