Cheese Bread

From: The Practical Encyclopedia of Baking

By: Martha Day

1 tablespoon active dry yeast

8 fl oz (250 ml) lukewarm milk

1 oz (30 g) butter

15 oz (420 g) all-purpose flour

2 teaspoons salt

3 ½ oz (100 g) mature cheddar cheese, grated

1)    Combine the yeast and milk. Stir and leave for 15 minutes to dissolve.

2)    Melt butter, let cool, and add to the yeast mixture.

3)    Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture.

4)    With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. If the dough seems too dry, add 2-3 tablespoons of water.

5)    Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place until doubled in volume, 2-3 hrs.

6)    Grease a 9 x 5 inch bread tin. Punch down the dough with your fist. Knead in the cheese, distributing it as evenly as possible.

7)    Twist the dough, form into a loaf shape and place in the tin, tucking the ends under. Leave in a warm place until the dough rises above the rim of the tin.

8)    Preheat oven to 400°F. Bake for 15 minutes, then lower to 375°F and bake until the bottom sounds hollow when tapped, about 30 minutes more.