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)  
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2 tsp dried crushed red pepper flakes  
1 tsp dried thyme leaves  
1 tsp salt  
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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  
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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.

 

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