Cheddar Cheese LoafPosted 13 December 2010 by Debbie
This tasty cheese bread includes a good dose of mature cheddar cheese. I like cheddar as mature as you can get, so strong that it’s almost gritty in texture. For this loaf though, you could use whatever cheese you are partial to. I cobbled this bread recipe together after looking at several recipes in books as well as online, like this one for cheese batter bread from Tastes Like Home.
The egg and sugar included in the recipe give the loaf a sweet, dense, slightly cakey texture, with a fabulous cheddar-cheesiness.
Ingredients (makes 2 loaves):
- 150 g cheddar cheese (the stronger the better!)
- 250 ml milk
- 15 g yeast
- 400 g strong white flour
- 1 tsp salt
- 2 tbsp sugar
- 1 egg (beaten)
Heat the milk so that it’s still cool enough to put your finger in it. Add the yeast and sugar, and let it get frothy for about 10 minutes. Meanwhile, combine the flour, salt and grated cheese.
Make a well in the dry ingredients and add the yeast mixture. Stir it together and add the beaten egg. Keep stirring until it has formed a sticky dough.
Knead the dough for about 5-10 minutes until it’s quite smooth and elastic. (I didn’t knead as long as I would do normally, as it will be a bit more “cakey” than usual.) Leave the dough to rise until it has doubled in size. Knock the dough back and knead it for a few more minutes. Divide it into two and shape into loaf shapes. Place each on a greased baking tray and leave to rise again. Of course, if you want proper a loaf shape, at this point you can put the dough into loaf tins. I decided to go for a more country/rustic loaf.
When the loaves have risen again, bake them at about 150° C for about 35 minutes (or until it’s done!)
The bread is lovely as it is, or toasted, with butter. It also works well as a filling cheesy sandwich bread.
I will be submitting this recipe to Wild Yeast’s YeastSpotting.