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Cheese Bread




Source of Recipe


The chef at wwrecipes - the week of September 18, 2000


Recipe Introduction


Frankly, it was a bit of a challenge coming up with an appetizer for our American Diner week because appetizers are not commonly featured in these unpretentious restaurants. It is not uncommon, however, to be greeted by a smiling waitress carrying a basket of freshly baked breads and rolls to be munched on while you peruse the menu.


List of Ingredients




2 packets (2 Tbs, 30 ml) active dry yeast
2 cups (500 ml) warm milk
2 Tbs (30 ml) sugar
2 Tbs (30 ml) butter, melted
1/4 tsp (1 ml) salt
4 1/2 cups (1 L + 125 ml) all-purpose flour
6 oz (175 g) sharp Cheddar cheese, cut into 1/4-inch (5 mm) dice

Recipe



Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface. Add the sugar, butter, and salt and stir to dissolve. Add the flour and beat with an electric mixer until smooth. Add the cheese and mix to thoroughly combine. Pour the batter into a well greased 1 1/2 quart (1.5 L) casserole dish and cover loosely with waxed paper. Allow to sit at room temperature until doubled in volume, about 1 hour. Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before serving. Makes 1 loaf.