Ched­dar Loaves

Country Woman - - LET’S EAT - —AGNES WARD STRAT­FORD, ON

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

ched­dar cheese

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.

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