Cheddar Cheese Bread

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Spring 2015

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Cheddar Cheese Bread

Cheddar Cheese Bread
1 cup milk
2 tbsp. sugar
1 tbsp. butter
2 tsp. salt
1 envelope active dry yeast
1 cup warm water
6 to 7 cups flour, divided
2 cups coarsely shredded Cheddar cheese

Prep: 30 minutes, Rise: 1 hour, 45 minutes
Cook: about 50 minutes, Makes: 2 loaves

1. Scald milk with sugar, butter and salt in a small saucepan; cool until warm.

2. In a large mixing bowl, sprinkle yeast over warm water and lightly stir to dissolve. Let stand for 5 minutes until it begins to foam.

3. Add milk mixture and 2 cups flour to bowl to form a soft dough. Gradually beat in enough of the remaining flour so that dough is not sticky, then mix in cheese.

4. Turn onto a lightly floured board and knead for about 10 minutes until dough is smooth and elastic.

5. Place in a lightly oiled bowl and turn to coat; cover with a clean dish towel. Let stand in a warm place to rise for 1 hour.

6. Punch down dough and knead several times; divide in half and shape into 2 balls. Place each into a lightly greased loaf pan. Cover and let rise again for 45 minutes or until doubled in bulk.

7. Preheat oven to 350°F. Bake dough for 45 to 50 minutes or until bread sounds hollow when tapped. Let cool on wire racks.

Nutritional Information:
(based on a 2 oz. slice or 24 total slices): 180 calories, 6 g protein, 4 g total fat (2.5 g sat. 0 g trans), 28 g carbohydrate, 1 g fiber, 2 g sugar,10 mg cholesterol, 260 mg sodium, 4 points


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