Julie's Cheddar Cheese Bread
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 This recipe has been adapted from a recipe posted by Ely on Gail's Recipe Swap. Ely says "This recipe comes from my sister in Virginia and I don't know the original source. It is a favorite in our home. I hope you enjoy it!"
Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads. Check out all of Linda's great Bread Recipes for your bread making. Julie's Cheddar Cheese Bread
1 1/4 cups lukewarm water (110 degrees F.)
1 teaspoon salt 2 tablespoons sugar 1 teaspoon freshly ground coarse black 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 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°F. NOTE: 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. 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.) Makes one 1 1/2-pound loaf.
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