Vermont Cheddar Cheese Bread
Source of Recipe
Marla
List of Ingredients
Vermont Cheddar Cheese Bread
3/4 cup warm water
2 tablespoons dry yeast
3/4 cup warm milk
2 eggs
1/4 cup unsalted butter, softened
4 to 6 cups bread flour
2 3/4 teaspoons salt
2 teaspoons dry mustard powder
1 tablespoon sugar
2 cups sharp cheddar cheese, grated
Garnish
Melted butter
2-3 tablespoons dry orange cheese powder, optional Recipe
Grease two 8 by 4 inch pans or one 9 by 5 pan with non-stick cooking spray.
In a mixing bowl, whisk the water and yeast together and let stand a few minutes.
Stir in the milk, eggs, butter and most of the bread flour, the salt, mustard, sugar and cheese.
Mix, and then knead to make a soft dough, adding more flour as required.
Cover and let rise until quite puffy (about 45 minutes).
Gently deflate and let rise, covered, for another 20 minutes.
Gently deflate and divide in two.
Press or roll out (each piece of) dough into an oval.
Roll up jellyroll style to make a snug oblong.
Place in pan(s).
Slash or snip with scissors.
Spray top with non-stick cooking spray or brush with melted butter.
Dust with some flour and dry orange cheese.
Cover and let rise until quite puffy - about 40 minutes.
Preheat oven to 375 F.
Place pan(s) on a baking sheet and bake until almost done (about 35 minutes) then sprinkle with reserved shredded cheese.
Bake for another 5 to 10 minutes.
Cool in pan(s) for 15 minutes, then invert onto a rack to cool completely.
Makes 2 small to medium loaves
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