Cheese + bread= win win

Growing up I always remember my mom using the ol red and plaid cookbook. It was what I knew as cooking. When I first got married back in 1992 it was the first cookbook I bought for myself also and I still use it to this day. This week the weather was chilly and I yearned for something warm and comforting and that means one thing ...bread... warm buttery bread.

I went to the kitchen and hunkered over the old faithful Better Homes and Gardens cookbook and decided to give bread a go again. I wouldn't call myself a successful bread baker so far but I'm not one to give up too easily. I decided on cheese bread. Cheese+bread=win win. Here's the recipe I used:



Cheese Bread- Adapted from Better Homes and Gardens New Cook Book
Ingredients
1 1/2 cups + 2 1/2-3 cups All purpose flour
1 package active dry yeast
1 egg
1 1/2 cups shredded cheddar, swiss, or monterey jack with peppers cheese (I used cheddar)
1 1/4 cups warm water
1/4 cup sugar
1/2 tsp salt
Directions

Combine 1 1/2 cups all purpose flour and 1 package active dry yeast. Add 1 egg, 1 1/2 cups shredded cheese as listed above, 1 1/4 cups warm water (120°-130°); 1/4 cup sugar, and 1/2 tsp salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using 2 1/2 to 3 cups of the flour, stir in as much flour as you can.* Once I noticed the dough ball formed and wasn't sticky any longer I stopped adding flour. The amount of flour used will vary. I did not need the full 3 cups and had quite a bit of excess actually.

Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a greased bowl;turn once. Cover, let rise in a warm place till double(1-1 1/4 hours). I used Pam spray in the bowl and also sprayed some on the cling wrap to prevent sticking.

Punch dough down. Turn onto lightly floured surface. Divide in half. Cover; let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of the dough into a loaf. Place in pans. Cover, let rise in a warm place till nearly double (about 45 minutes). Bake in a 350° oven for  40-45 minutes or till done. Cover loosely the last 20 minutes if necessary. Remove from pans, cool. Makes 2 loaves.

After the bread was made, I went on to use it several ways throughout the week and will post those ideas soon!