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Cheddar Bread for Soup

Take your soups and salads up a notch by adding these cheddar-garlic croutons. You can cut large squares or customize the shape using small cookie cutters.

Cheddar Bread for Soup

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Yield

1 loaf

Difficulty

Intermediate

Prep Time

1:15

Bake Time

20 to 25 minutes

Rise Time

1 hour

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Ingredients

  • 1-1/4 to 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup shredded very sharp cheddar cheese
  • 1 tablespoon sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup water

Directions

  1. Combine 1/2 cup all-purpose flour, whole wheat flour, cheddar cheese, sugar, undissolved yeast, salt and garlic powder in a large bowl. Heat milk and water until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Shape dough into a 5-inch ball; place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.
  4. Slice bread 3/8 to 1/2-inch thick, discarding ends, and crusts, if desired. Cut into different shapes such as squares, circles and diamonds. Use small cookie cutters for other fun shapes such as stars and hearts. Drop into soup.
  5. Tip: For a crisper texture, bake shapes at 350°F for 7 to 10 minutes or until lightly browned.

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