Cheese Bread | ||||
Makes 3 mini-loaves | ||||
Ingredients | ||||
1/2 cup | water | |||
1/2 cup | milk | |||
2 tsp | sugar | |||
2 pkgs | active dry yeast (or 4 1/2 tsp) | |||
________ | ||||
2 tsp | dried crushed red pepper flakes | |||
1 tsp | dried thyme leaves | |||
1 tsp | salt | |||
________ | ||||
1/4 cup | onion, minced (that's about 2 thin slices) | |||
4 oz | Monterey Jack cheese, shredded | |||
4 oz | sharp cheddar cheese, shredded | |||
2 1/2 cups | all-purpose flour | |||
________ | ||||
1 | egg for wash | |||
garlic salt | ||||
Directions | ||||
Pour the water and milk into a large
measuring cup. Heat in the microwave for 30 seconds. Add the sugar and
yeast to bloom. Allow it to get foamy; it will take about 10 minutes. In a mixer equipped with a dough hook, combine the yeast mixture, red pepper flakes, thyme, and salt. Mix well. Add the onion and the cheeses and mix well. Add 1 1/2 cups of the flour and mix until completely incorporated. Add the remaining 1 cup of flour a 1/2 cup at a time scraping down the sides of the mixing bowl before adding each helping. Turn the dough onto a floured surface and knead for about 5 minutes. Divide the dough into three equal parts, knead a little more to form them into loaf shapes. Place the dough into greased and floured loaf pans (or spray them with Baker’s Joy). Place them in a warm place, cover them with a towel, and let them rise for about 1 hour until doubled in bulk. Preheat the oven to 350°. Bake at 350° for 12 minutes to set up. Make the egg wash and brush it on at this point. Sprinkle with the garlic salt which will make a tasty crust. Put the loaves back in the oven for an additional 12 minutes until the interior temperature is about 180°. Take them out, remove the loaves from the pans, and let them cool on a rack. |