Julie's Cheddar Cheese Bread
Cheese Bread Recipe - Bread Machine Recipe

Check out all of Linda's great Bread Recipes for your bread making.
 

Julie's Cheddar Cheese Bread

Recipe Type: Yeast Bread, Cheese
Yields: 1 large loaf
Cook time: 30 minutes

Ingredients:

1 1/4 cups lukewarm water (110 degrees F.)
1/4 cup nonfat dry milk
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon freshly ground coarse pepper (optional)
1 1/2 cups grated sharp cheddar cheese
1/3 cup freshly-grated parmesan cheese
3 cups bread flour  
3 teaspoons instant active dry yeast  

Preparation:

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 350&degF.

Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200° and 210°F.)

This is the type of thermometer that I use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the RT600C Thermometer (show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just click on the underlined: RT600C Thermometer.

Makes one 1 1/2-pound loaf.