Cheddar Cheese Bread
from Ingrid Bass, Cheese Vendor, St. Lawrence Farmers' Market| Granulated Sugar | 2 tsps / 10 mL | |
| Warm water | 1/2 cup / 125 mL | |
| Active dry yeast | 1 Tbsp / 15 mL | |
| Warm milk | 1 cup / 250 mL | |
| Melted butter | 2 Tbsp / 25 mL | |
| Granulated sugar | 4 tsps / 20 mL | |
| Salt | 1.5 tsps / 7 mL | |
| All-purpose flour | 3.5 - 4.5 cups / 875 mL - 1.125 L | |
| Grated medium Cheddar | 2 cups / 500 mL | |
In a large bowl, dissolve the sugar in the warm water. Stir in the yeast and allow the mixture to puff for 10 minutes. Stir in the milk, butter, sugar and salt. Add the flour, a cupful at a time, stirring well after each addition to make a soft dough. Turn the dough out onto a floured work surface and knead until it is smooth and elastic, about 5 minutes. Place the dough in an oiled bowl and cover it with a towel. Let it rise in a warm, draft-free place (I use my oven with just the light on) until doubled in bulk. This step should take about an hour. Punch the dough down and turn it out again onto your floured work surface. Roll it into a 12 x 14 in. (30 x 35 cm) rectangle. Spread the cheese on it and then roll it up, beginning at the long side. Pinch to seal the seam. For loaves: cut the dough into two equal pieces and place in well-greased 9 x 5 in. (2 L) loaf pans. For cheese buns: cut the rolled dough into 12 equal pieces and lay them side by side on a non-stick pan (It's important to use a non-stick pan, as the cheese oozes out of the cracks and crevices to form an incredibly delicious crust all over the pan). Cover the pan(s) with a loose towel and allow the dough to rise a second time. Bake in a preheated 375oF (190oC) oven for 25-30 minutes. Makes 2 loaves or 12 buns. |
||
RECIPE | INDEX | RECIPE |
Text & photographs © City of Toronto
Website design & Web graphics by Gail van Varseveld
Problems or comments? Contact the Webminder here.