Cheddar Cheese Bread

Source: Bernard Clayton’s New Complete Book of Breads, Revised and Expanded, 1995
Description: (Two Medium (in 8 ½” x 4 ½” greased or Teflon pans) Loaves)

Ingredients:

2 c water ¼ c sugar 2 t salt 2 T butter, room temperature ½ c nonfat dry milk 12 oz. (3 c) sharp Cheddar cheese, grated 6 c bread or all-purpose flour, approximately 1 package dry yeast

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Instructions:

“There are 3 cupfuls of sharp Cheddar cheese in this recipe – more than ¼ pound for each of 2 delicious loaves. Because of its high butterfat content the dough is soft, pliable, and easy to work. Not at all sticky. A toasted slice is a good base for a creamed dish – creamed mushrooms, chicken a la king and, the author’s favorite, chipped beef.” Preparation approximately 15 minutes: In a saucepan heat the water to scalding (but barely)[ which would be around 185° -- just below boiling] over low heat and stir in the sugar salt, butter, dry milk, and 2 c. (8 oz) cheese. Remove from heat and stir until the butter and cheese are melted. Set aside to cool sufficiently so that you can test the water comfortably with a finger (120°). By hand or in a mixer with a dough hook or paddle—approximately 10 minutes: In a mixing bowl combine 2 ½ cups flour, the cheese mixture and yeast. With an electric mixer, beat for 2 minutes at medium speed (if using dough hook on the Kitchen Aid mixer do not go beyond “2.” If using the “paddle” can do medium speed.), or 150 strong strokes with a wooden spoon. When the batter is smooth, remove the paddle and attaché the dough hook Add the remaining cheese. Add the additional four, 1 cup at a time, stirring with a wooden spoon and then by hand until the dough is roughly formed and leaves the sides of the bowl. If it is wet or slack, add additional small portions or flour. I use the dough hook to blend. Kneading—approximately 6 – 10 minutes: If kneading by hand turn the dough out onto a floured work surface and knead with a strong push-turn-fold motion until it is smooth and elastic, about 10 minutes. If under a dough hook, knead for 6 or 8 minutes in the mixer bowl. The dough will climb the hook, but that’s okay, it will work its way down again. At the end of the kneading time, the sides of the bowl should be clean. First rising – 1 hour: Place the dough in a bowl (it need not be greased because of the butterfat in the dough) and cover with plastic wrap drawn tightly over the bowl. * Let sit in a warm place (80° - 100°) until the dough has doubled in bulk, about 1 hour. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce rising times by approximately half.) Shaping—approximately 3 minutes: Remove the plastic wrap and turn out the dough onto a floured work surface. Punch down the dough and divide in half. Flatten the dough pieces with your palms, fold in half, pinch the seams together, turn the seams under and plump the loaves to fit the baking pans. Second rising—approximately 45 minutes: Cover the pans with wax paper or cloth and return to the warm place until the dough has doubled in volume, 45 minutes. It will rise about 1” above the edge of the pan. Preheat: Preheat the oven to 375° 20 minutes before baking. Baking 375° 45 minutes: Place the bread in the oven and bake until a cake testing pin inserted in the middle of the loaf comes out clean and dry, 45 minutes. The bottom, when the loaf is turned out of the pan, is brown and hard to the touch. This loaf browns easily, so watch it closely after 30 minutes. If necessary, cover with foil or brown paper to keep it from scorching. (If using a convection oven, no preheating is necessary. Reduce heat 50° and bake 40 minutes. Don’t let the loaves become too brown.) Final step: Remove the bread from the oven. Turn the loaves out of their pan and leave on a metal rack to cool before slicing. It is outstanding tasted. Cut the slice thin—no more than ½” thick. Notes: Cheddar freshly grated is best as packaged grated cheddar has been treated to keep it from sticking together and does not melt as nicely. * For warm spot you can turn on the oven for one minute and then off again. Use a thermometer to verify interior heat is no more than 100°. A pan of water can be placed in the bottom of the oven to raise humidity for some breads.

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Recipe origin, placed on 2/2/2011 by Mikie