Cheddar Bread
A cheese-lover's white bread machine loaf loaded with sharp cheddar and parmesan, great with soup or a grilled cheese sandwich.
Ingredients
| 1 1/4 cups | 300 ml | water (110°F./43°C.) |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | coarse black pepper |
| 2 tablespoons | 30 ml | sugar |
| 1/4 cup | 60 ml | nonfat dry milk powder |
| 1 tablespoon | 15 ml | soft butter |
| 1 1/2 cups | 360 ml | medium shred sharp cheddar (at room temperature) |
| 1/3 cup | 80 ml | finely grated parmesan cheese (pre-packaged grated is okay) |
| 3 cups | 720 ml | bread flour |
| 1 1/4 teaspoon | 6.3 ml | active dry yeast or bread machine yeast |
Instructions
You can also sprinkle some grated cheddar on top of the loaf towards the end of the baking cycle. Do this quickly and don't lift the lid again or the loaf could fall or sink. This bread is great with soup or you can make a super grilled cheese sandwich. It's a cheese lovers favorite.
DIRECTIONS:
- Place the ingredients in the bread pan in the order indicated and select white bread setting, 1.5-pound loaf and medium crust.
- If you want to top the loaf with cheese, sprinkle shredded cheddar on top for the last 15 to 20 minutes of baking.