Thursday, June 16, 2011

Cheese Bread

This is bread with some real flavor.  Proof that it's ok to experiment a little in the kitchen .

Yield: 10 servings


Ingredients


  • 3 - 3 1/2 cups flour, divided
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp salt
  • 1 tbsp shortening
  • 2 1/4 tsp yeast
  • 1 1/8 cup warm water
  • 3 tbsp horseradish spread
    • If you don't like spicey, then omit this and instead sprinkle with water before adding cheese.
  • 1/2 lb pepperjack cheese, shredded
    • You can use other types of cheese, but pepperjack works especially well because it gives the bread some kick.  A sharp cheddar could also work well.

Directions


  1. In mixing bowl, combine 1 cup of flour with the sugar, salt, shortening, and yeast.  Mix well.
  2. Add the warm water and mix until it's a thick & gooey mess.  Add enough additional flour for it to form into dough.
  3. Transfer the dough to a lightly floured countertop and knead for 5-10 minutes.
  4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 60 minutes.
  5. Roll out the dough into a 12" x 24" rectangle.  Spread the horseradish over the dough, and then sprinkle with cheese.  Roll it up lengthwise and pinch the seam closed.  Pinch off the ends and tuck under.
  6. Place the rolled loaf into  bread pan that has been lined with parchment paper and let rise until doubled, about 45-60 minutes.
  7. Bake at 425ºF for 25-35 minutes, or until golden brown.  Let cool on wire rack before serving.











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