Cheddar Cheese Bread

Cheddar Cheese Bread

Print Recipe

Yield

1 loaf

Difficulty

Intermediate

Prep Time

0:40

Bake Time

25 to 30 minutes

Rise Time

30 minutes

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Ingredients

2-3/4 to 3-1/4 cups all-purpose flour
2-1/2 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
3/4 cup water
1/3 cup milk
1 cup shredded very sharp cheddar cheese
1 egg white, beaten with 1 tablespoon water

Directions

Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water and milk 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 cheese and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in 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. Divide dough into 3 equal pieces. Form each into smooth ball; place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg white mixture. Bake at 375^°F for 25 to 30 minutes or until done. Cover loosely with foil halfway through baking time to prevent over browning. Remove from pan; cool on wire racks.
To make braided loaves: Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. Braid ropes together, pinching ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise and bake as directed.

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