Cheese Bread

Since some in our family (Ryan and I) have been sick this week, I was not sure what I wanted to make for dinner that feel good on our tummies. Donna gave me a great idea, and I made corn chowder. It was a rainy day, and I thought that homemade bread sounded wonderful. Although I make homemade pizza dough about twice a month, I haven't made homemade bread in quite a while. I came across this recipe for Cheese Bread that sounded like it would really hit the spot. It did.

Too bad I didn't plan my timing very well. The bread came out of the oven right after we finished dinner. (I finally had to serve the soup because it was getting too close to the boys' bedtime.) Bread is not that difficult to make, but it always takes longer for rising and rising again and baking than I anticipate. I need to start earlier in the day to have it ready for dinner--like noon.

We all really liked our Cheese Bread "dessert" tonight, and I hope that I like it as well in the morning. I can't wait to make more bread soon. Warm, homemade bread is just so good.

I followed the mixing instructions given in the recipe. I didn't try letting the dough rise in a plastic bag though. I thought it would be easier to do it my traditional way: putting it in a large greased bowl, covering it with a dish cloth, and letting it rise in my oven on the "proof" setting.

Cheese Bread
Source: Cuisinart Food Processor Instruction Booklet

1 package active dry yeast
1 teaspoon sugar
1/2 cup warm water (105-115 degrees)
4 ounces extra sharp cheddar cheese
4 1/2 cups unbleached all-purpose flour
3 tablespoons unsalted butter, in 1-inch pieces
1 1/2 teaspoons salt
1 cup fat-free milk
vegetable oil cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. let stand until foamy, about 5 minutes.
Insert medium shredding disc and shred cheese. leave in work bowl. Remove shredding disc and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture through small feed tube as fast as the flour will absorb it and process until dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Spray one 9x5-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into a 9x5-inch rectangle. Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to 375 degrees 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35-40 minutes. remove from pan and cool on wire rack.