Cheese seems an unlikely ingredient in a yeasted bread recipe, but it makes a wonderful golden loaf with a soft and smooth texture, and it makes great toast! For a spicy, Southwestern touch, add chopped jalapeno peppers along with the Tabasco™.
Makes 2 loaves.
INGREDIENTS
- 2 cups warm water
- 2 tablespoons active dry yeast
- 4 tablespoons butter
- 1/4 cup honey
- 1 tablespoon salt
- 2 cups (6 ounces) finely grated sharp cheddar cheese
- 1/2 to 1 teaspoon Tabasco™ sauce
- 5 to 6 cups unbleached white flour
INSTRUCTIONS
- Dissolve yeast in warm water.
- Melt butter. Add butter and honey to yeast mixture. Stir to combine. Add salt, cheese, Tabasco™, and 2 cups flour. Beat until smooth. Continue adding flour, 1 cup at a time, until dough is stiff. Turn onto a floured surface.
- Knead dough for 10 minutes, adding more flour until dough is not sticky. Dough will be very soft and pliable. It should bounce back to shape when pressed with a finger. If it is over kneaded or has too much flour, the dough will be hard. Put dough in a buttered bowl, turning to butter the top. Cover bowl, and let rise in a warm place until double in size, about 1 Vi hours.
- Punch down dough, divide in half, and shape into 2 loaves. Place in buttered loaf pans. Cover pans and let rise again until doubled, about 45 minutes to 1 hour.
- Bake loaves in a preheated 375° oven. Check oven after 20 minutes: If loaves are browning too quickly, cover them with aluminum foil. After a total of 35 minutes, check to see if bread is done by tapping on the bottom crust. If in doubt, check with a cake tester or a knife. Tester should come out clean and dry.
