Sharp Cheddar Cheese Bread

Sharp Cheddar Cheese Bread

Ingredients:

3 – 3 1/2 cups unbleached all-purpose flour
1 T sugar
1 1/2 t salt
1 package active dry yeast
1 cup milk
2 cups cheddar cheese, shredded

Spoon Mage™ Notes:

To activate the yeast, you will warm the milk and cheese. At 98.6 the milky cheese will feel neutral in temperature when you dip a finger tip in – neither warm nor cold. Let it continue to go until it feels warm, not hot. The exact temperature is not critical. If it cooked too long and feels hot, remove it from the heat and stir until it cools back down to warm.

Directions:

In a large bowl, combine 1 cup flour with the sugar, salt, and yeast.

In a small pot, combine the milk and cheddar cheese. Heat over medium low until the milk and melted cheese are warm to touch.

Add the milky cheese to the flour and stir to combine.

Using an electric beater, beat the dough for about two minutes, or until smooth.

By hand, using a wooden spoon, stir in 1 1/4 cup flour. If the dough is not yet stiff, add another 1/4 cup. When the dough is easily stirred around the bowl without sticking, turn it out onto a floured surface.

Knead using a folding and then pushing with the heal of your hand motion for about five minutes, adding more flour as needed or until the dough is no longer sticky. When the dough is kneaded sufficiently, the texture will feel rather like the lobe of your ear. When poked, the hole should spring back up.

Shape the dough into a smooth round.

Clean the mixing bowl. Rub with a little oil (your choice as to what kind, vegetable or olive oil both work well). The oil is to keep the dough from sticking to the bowl as it rises. Rub a touch of oil on the top surface of the dough to keep it from drying out.

Cover the bowl with a tea towel and place it in a warm spot, out of drafts, for one hour or so until it doubles in size.

Punch down the dough, shape into a loaf, and place in a lightly oiled 9×5 loaf pan.

Cover and let it rise for another hour.

Preheat the oven to 375°F.

Bake for about 45 minutes – or until the loaf is golden brown and passes the “thump test” – when thumped as you would a watermelon, the loaf should sound hollow.

Turn out from the pan onto a wire rack to cool 10-15 minutes before slicing. Delicious with just about any meal.

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