How To make Cheddar Cheese Bread
Ingredients
1
pk
yeast
3
cup
flour, bread
1/4
cup
milk, dry non-fat
1
tablespoon
butter, softened
1
teaspoon
salt
2
tablespoon
sugar
1 1/4
cup
water, warm
1 1/2
cup
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. Cover and let rise to double, about 45 min to 1 hour. Bake at
350 f. for 35-40 min.
How To make Cheddar Cheese Bread's Videos
No-Knead Cheddar Bread
I have had this recipe on my highlights for as long as I have been on Instagram and it is my favourite loaf of bread (and yours too). 4 months ago today I lost the most special person in my life and I couldn’t be more honoured to know 10million + have seen her Peasant bread on TikTok + IG . It is crispy on the outside but warm soft and chewy on the inside. This Peasant bread is to die for and it couldn’t be easier. Everyone can make bread with this recipe , if you are capable of adding 4-5 ingredients to a bowl and stirring it up , you are capable of making bread. Let’s get started as you will need:
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⭐️3 cups all-purpose flour (413 grams) (whole-wheat works too)
⭐️1 teaspoon salt (5 grams)
⭐️1/2 teaspoon active dry yeast (2 grams)
⭐️1.75 cups warm water (400ml)
⭐️1-1.5 cups cheddar (125 grams)
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Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. Instant yeast will work too.
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Directions
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1. Mix all of your ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise overnight, please your ball somewhere away from drafts that could be in your microwave, in a cupboard, or in your cold oven. The following day you can uncover it and flour your counter. Pour your dough out and flour it on top as well. You don’t need to need this you can just move it around until you have a really nice and soft dough that is no longer sticky. Flour your loaf a little bit more if it still sticks to your hands. Place loaf into a baking dish lined with parchment paper. Lid on , and place it in your oven. Turn on your oven to 450F and bake for 30 minutes, 30 minutes later uncover it and bake for another 30 minutes or less. It is done once it’s nice and light and golden. Let it cool 5-10 minutes and dig in ! Enjoy. You can let it cool and cover it well or wrap them up and store them on the counter. They will always be the best the same day.
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Panera broccoli cheddar soup!
Vanishing Cheddar Jalapeno Bread
I had every intention of sharing a recipe with ya'll that would last for days. I pictured a loaf of bread that would stretch out for several meals; then I remembered how good this bread is. Cheesy, spicy, rich, and soft; this bread is truly addictive. If you have more self control than our family it would make an incredible breakfast sandwich, pair wonderfully with any dinner, or satisfy that afternoon craving. Get Baking Yall!
Also, below is a link to a highly informative reference on turmeric from America’s Test kitchen! I can attribute most of the knowledge I have gathered from them!
CHEESY BREAD 2 WAYS
Two recipes for one of the greatest food combinations of all time, cheese and bread. Light fluffy cheese puffs aka gougeres and cheesy aged cheddar flatbread. Go to for $30 off your Trade order.
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--RECIPE--
CHEESE PUFF (GOUGERE) - recipe makes 18-24 puffs
▪325g or 1 1/3c whole milk
▪175g/1.5 sticks unsalted butter
▪15g or 2.5tsp kosher salt
▪300g or 1 3/4c all purpose flour
▪175g or 1.5c aged gruyere, shredded
▪6 large eggs
Bring milk, butter and salt to a simmer over med-low. Whisk in flour until combined and clump free. Switch to a spoon when you can no longer whisk. Reduce heat to low and stir frequently for 5-10min.
Add dough mixture to bowl of stand mixer and add gruyere. Mix on high with paddle attachment for about 20 seconds or until cheeseis combined with flour. With mixer on high, add in eggs 1 at a time. When eggs are added stop to scrape down sides then continue mixing for another 15 seconds or so.
Add dough mix to piping bag or sturdy freezer bag. Cut off 1-1.5”/2.5-4cm corner to pipe. Pipe out gougeres as shown onto a parchment lined sheet tray. About 3 spoonfuls worth or the size of a small lime.
Bake in preheated 400F/200C oven to bake for 20-22min. Open oven door and turn off oven to allow puffs to cool for 5 more minutes.
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CHEESY FLATBREAD
(Thanks to Union Loafers Bakery in St Louis, MO for the inspiration
▪330g or 1 1/3c warm water
▪4g or 1 1/3tsp instant yeast
▪25g oor 2Tbsp live oil
▪10g or 3/4Tbsp granulated sugar
▪475g or 3.5c bread flour
▪14g or 2 1/3tsp kosher salt
▪1-8oz/170-225g aged white cheddar, diced into smallish cubes (i like prairie breeze)
▪Fried panko breadcrumbs
Add water, yeast, oil, sugar, flour, and salt to stand mixer with dough hook and mix for 2 min on low or until dough is wet and sticky. Increase speed to high and mix for another 7 minutes. Transfer dough to bowl, cover, and allow to ferment at room temp for 30 minutes. Perform a strength building fold as shown in video @6:30. Cover and let sit at room temp for 30 more minutes (60 minutes total fermenting at this point) and perform another strength building fold. Cover 1 last time and ferment for 60 more minutes at room temp.
Flip dough onto floured work surface. Degas and divide dough into 2 equal halves (about 425g each). Working on half the dough at a time, continue to degas each piece, pressing out with fingertips until dough is formed into a rectangle that’s 14”/38cm long by 8-10”/22cm wide. Spread cheese into a layer on top of each half of dough then roll dough as shown @7:50, tucking cheese into dough. Transfer dough tubes to sprayed/oiled parchment lined sheet tray, cover with sheet tray and refrigerate for 2-24 hours until ready to serve.
Preheat oven with baking stone/steel to 450F/230C. To prepare dough for baking, add each half of dough onto an oiled/sprayed piece of parchment. Drizzle with olive oil and use fingertips to flatten and push dough tubes into a 14”/38cm long by 8-10”/22cm wide rectangle. Sprinkle top with fried panko breadcrumbs. Use a pizza peel to load dough (with parchment) onto baking stone/steel for 20min. Place on wire rack to cool for 15min (parchment removed to prevent steaming).
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#gougeres #cheesbread #cheesyflatbread
0:00 Intro
0:16 Cheese Puff (Gougere)
4:22 Cheesy Flatbread
10:36 Let's eat this thing
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Cheddar Bread in the Bread Machine | #Leighshome
#Leighshome #cheddarbread #breadmachine
Bread Recipe Playlist:
Cheddar Cheese Bread in the Bread Machine Recipe
1 1/4 cups warm milk
1 tablespoon butter, softened
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons (or 1 packet) yeast
1 1/2 cups shredded sharp cheddar cheese (room temperature)
1/3 cup shredded parmesan cheese (room temperature)
White setting
1.5 pound loaf
Light color
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Homemade Cheese Bread | Sally's Baking Recipes
It’s surprisingly easy to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. The best!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #bread
• More of Sally's baking recipes: