Cheese Bread Recipe
In my opinion there's not another recipe better than this Cheese Bread that is the reason I am so thrilled about introducing it to you. I prepare this yum Cheese Bread as a Side Dish every month or even more often. Use the freshest of Cheese available to get a great Cheese Bread. You will make the right decision of preparing this Cheese Bread.
Ingredients
5 1/2 to 6 cups all-purpose flour, divided
2 packages active dry yeast
1 1/2 teaspoons salt
1 cup Vegetable Juice
3/4 cup water
3 tablespoons butter or margarine
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 egg
Directions
In large bowl, combine 2 cups of the flour, yeast and salt; set aside.
In small saucepan over medium heat, heat V8 juice, water and butter until warm (115° to 120°F.) 2.
Stir V8 mixture into flour mixture.
With mixer at low speed, beat 30 seconds.
Add cheese and egg.
With mixer at high speed, beat 3 minutes.
Stir in 2 1/2 cups of the remaining flour.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 6 minutes, adding remaining flour while kneading.
Shape dough into ball; place in large greased bowl, turning dough to grease top.
Cover; let rise in warm place until doubled in bulk, about 1 hour.
Spray two 8- by 4-inch loaf pans with vegetable cooking spray.
Punch dough down; divide in half.
Shape into 2 loaves.
Place in pans.
Cover; let rise in warm place until doubled, about 45 minutes.
Preheat oven to 375 °F.
Bake 35 minutes or until golden and loaves sound hollow when lightly tapped with fingers.
Remove from pans; cool on wire racks.
In small saucepan over medium heat, heat V8 juice, water and butter until warm (115° to 120°F.) 2.
Stir V8 mixture into flour mixture.
With mixer at low speed, beat 30 seconds.
Add cheese and egg.
With mixer at high speed, beat 3 minutes.
Stir in 2 1/2 cups of the remaining flour.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 6 minutes, adding remaining flour while kneading.
Shape dough into ball; place in large greased bowl, turning dough to grease top.
Cover; let rise in warm place until doubled in bulk, about 1 hour.
Spray two 8- by 4-inch loaf pans with vegetable cooking spray.
Punch dough down; divide in half.
Shape into 2 loaves.
Place in pans.
Cover; let rise in warm place until doubled, about 45 minutes.
Preheat oven to 375 °F.
Bake 35 minutes or until golden and loaves sound hollow when lightly tapped with fingers.
Remove from pans; cool on wire racks.
