Cheese Casserole Bread
Yield
1 LoafPrep
1 hrsCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| ½ | cup |
milk
lukewarm , scalded and cooled |
|
| ⅔ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
swiss cheese
or cheddar ,shredded |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
butter
softened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 118 | ml |
milk
lukewarm , scalded and cooled |
|
| 158 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
swiss cheese
or cheddar ,shredded |
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
butter
softened |
*
|
Directions
Dissolve yeast in warm water in a 2½ quart bowl.
Add milk, ⅔ cup butter, eggs, salt and 1 cup of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes. Stri in remaning flour, cheese and pepper. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 40 minutes. Batter is ready if indentation remains when touched with floured finger. Stir down batter by beating 25 strokes. Spread evenly in a 2- quart casserole. Cover and let rise until double, 45 minutes. Heat oven to 375℉ (190℃). Place loaf on low rack so that top of casserole is in center of oven. Casserole should not touch sides of oven.
Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Loosen sides of bread from casserole. Brush top with softened butter; cool on wire rack.
