Hearty Cheese Caraway Bread Recipe
Ingredients
| All purpose flour | 6 3/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Rapid rise yeast package | 1 | |
| Caraway seed | 2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Sharp cheddar cheese | 1 3/4 Cup (16 tbs), grated | |
| Butter margarine | 1/4 Cup (16 tbs), melted |
Directions
Set aside 1 cup of flour.
In large bowl, mix remaining flour, sugar, salt, baking soda, yeast and caraway seed.
Heat milk, water and 1/3 cup of margarine until hot to touch, approximately 2 1/2 to 3 minutes on MEDIUM (50%); stir into dry ingredients.
Mix in only enough reserved flour to make soft dough.
Turn out onto lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes, cover; let rise 10 minutes.
Divide dough in half; roll half into a 15 x 9-inch rectangle.
Sprinkle 3/4 cup of grated cheese evenly over dough.
Roll tightly from short end.
Pinch dough together at ends and along seam.
Repeat with second half of dough.
Brush tops of loaves with melted margarine and sprinkle top with 2 tablespoons from the remaining cheese.
Press gently on top of loaves.
Place each loaf in a buttered 8 1/2 x 4 1/2 x 2-inch loaf pan.
Let rise in oven on SLOW COOK 100°F 40 minutes.
Bake 25 to 30 minutes on LOW MIX until golden brown.
Remove from pans and cool on wire racks.
In large bowl, mix remaining flour, sugar, salt, baking soda, yeast and caraway seed.
Heat milk, water and 1/3 cup of margarine until hot to touch, approximately 2 1/2 to 3 minutes on MEDIUM (50%); stir into dry ingredients.
Mix in only enough reserved flour to make soft dough.
Turn out onto lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes, cover; let rise 10 minutes.
Divide dough in half; roll half into a 15 x 9-inch rectangle.
Sprinkle 3/4 cup of grated cheese evenly over dough.
Roll tightly from short end.
Pinch dough together at ends and along seam.
Repeat with second half of dough.
Brush tops of loaves with melted margarine and sprinkle top with 2 tablespoons from the remaining cheese.
Press gently on top of loaves.
Place each loaf in a buttered 8 1/2 x 4 1/2 x 2-inch loaf pan.
Let rise in oven on SLOW COOK 100°F 40 minutes.
Bake 25 to 30 minutes on LOW MIX until golden brown.
Remove from pans and cool on wire racks.
Chef
