Chunky Cheese Bread
Number of servings : Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and muffins
Number of servings :
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
1 tsp (5 mL) sugar
1-1/2 cups (375 mL) water, warm
1 envelope (8 g) active dry yeast (2-1/4 tsp/11 mL)
1/3 cup (75 mL) oil
1 tsp (5 mL) salt
1 tsp (5 mL) Tabasco sauce
1 egg, beaten
1/2 cup (125 mL) Parmesan cheese, grated
4-1/4 cups (1050 mL) white flour
1-1/2 cups (375 mL) Cheddar cheese, cubed
Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Beat in oil, salt, Tabasco, and egg until smoothly blended. Add Parmesan cheese. Stir in 2 cups (500 mL) white flour. Beat well. Add more flour until mixture becomes too stiff to stir and cleans sides of bowl. Turn out onto lightly floured board. Knead dough, adding more flour as necessary to make a soft dough.
Continue kneading until dough is smooth, elastic and no longer sticky (about 10 minutes). Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes). Punch down. Turn out onto lightly floured board. Knead in the Cheddar cheese cubes until well distributed. Divide into 2 equal portions. Shape each portion into a loaf. Place seam side down in 2 well greased 8 1/2 x 4 1/2 x 2 3/4 (1.5 L ) loaf pans.
Cover with tea towel. Let rise in warm place until dough rises 1-1/2 (3 cm) above top of pan in centre and corners are filled (45-60 minutes). Bake at 375°F (190°C) on lower oven rack for 30 to 35 minutes. Remove from pans immediately and cool on wire racks.
Makes 2 loaves.
Imported on 2011-01-20 16:41:26 — Original ID:2036