Cheese Bread
Makes one 8-inch loaf
and one long French loaf
This chewy cheese bread can be baked either in a standard loaf pan or as a
long French loaf to be served warm for dinner. Both are so good that we
suggest you make one of each, saving the pan loaf for sandwiches.
1 package (1 scant tablespoon) active dry yeast
1 3/4 cups warm water
2 teaspoons salt
3 1/2 to 4 1/2 cups white flour
1 cup grated sharp cheddar cheese
Cornmeal
Put the yeast in a large bowl and pour 1/2 cup of the warm water over it.
After a minute stir with your finger to make sure the yeast is dissolved.
Mix the remaining 1 1/4 cups water with the salt and pour it over the
dissolved yeast. Stir in the flour, a cup at a time, and when the dough
becomes hard to stir, turn it out onto a floured work surface. Let the
dough rest while you clean out the bowl.
Scrape up the dough and knead it for 10 minutes, adding more white flour as
necessary, until it is smooth and elastic.
Rub the cleaned bowl lightly with soft butter or vegetable oil and return
the dough to it, turning to coat. Cover with plastic wrap and let rise
until almost tripled in size, 2 to 3 hours.
Punch the risen dough down and turn it out onto the floured surface. Spread
it out and sprinkle the cheese all over. Then roll the dough up and knead
it just long enough to incorporate the cheese into the dough. Grease an
8-inch loaf pan. Using about two-thirds of the dough, form a loaf and place
it in the greased pan. Roll the remaining dough into a 10 to 12 inch long
loaf and place on a baking sheet sprinkled with cornmeal. Cover each loaf
with a kitchen towel and let rise until doubled in size-about 45 minutes.
After the bread has risen for 30 minutes, preheat the oven to 450 F. Place
the loaves in the oven. Remove the French loaf after 18 to 20 minutes, when
the top is golden. Turn down the heat to 350 degrees and let the pan loaf
bake for another 10 minutes. Cool on racks.
From: Knead It, Punch It, Bake It!:
The Ultimate Breadmaking Book for Parents and Kids By Judith and Evan Jones
Illustrated by Mitra Modarressi