Swirls of cheddar cheese give these loaves a rich flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a salad.
PREP: 25 MIN. + RISING • BAKE: 35 MIN. MAKES: 2 LOAVES (12 SLICES EACH)
1 Tbsp. active dry yeast
¹ ₂ cup warm water (110° to 115°) 2 cups warm 2% milk
(110° to 115°)
2 large eggs
2 Tbsp. butter, softened
1 Tbsp. sugar 2 tsp. salt
7 to 7¹ ₂ cups all-purpose flour 2 cups shredded sharp
1. In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover the dough with plastic wrap; let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
4. Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
PER SLICE 199 cal., 5g fat (3g sat. fat), 29mg chol., 282mg sod., 30g carb. (2g sugars, 1g fiber), 7g pro.