Cheddar Cheese Bread
A simple and delicious cheddar cheese bread that tastes amazing plain or toasted!
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
yeast, active dry
1 package |
|
| 3 | cups |
all-purpose flour
bread |
|
| ¼ | cup |
milk
dry non-fat |
|
| 1 | tablespoon |
butter
softened |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ¼ | cup |
water
warm |
|
| 1 ½ | cup |
cheddar cheese
sharp grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
yeast, active dry
1 package |
|
| 7.1E+2 | ml |
all-purpose flour
bread |
|
| 59 | ml |
milk
dry non-fat |
|
| 15 | ml |
butter
softened |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 296 | ml |
water
warm |
|
| 355 | ml |
cheddar cheese
sharp grated |
|
Directions
Place ingredients, in the order listed, into the pan. Select white bread, and press 'Start'.
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans or 2 regular loaf pans coated with cooking spray or greased with butter.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) F for 25 to 30 minutes for small loaf pans or 35 to 40 minutes for regular loaf pans.
Let cool in the pan for about 5 minutes on wire rack.
Remove the bread onto wire rack.
Serve warm or cool completely.
Put the leftover bread into a zip-lock bag and freeze in the freezer up to 1 month; or in the frige for 1 week.
