Cheddar Cheese Bread Recipe
Tasty Cheddar Cheese Bread Recipe
This cheese bread recipe is simply the easiest way to make delicious cheddar cheese bread at home. Bread always seems to taste better when you bake it yourself and it's certainly best when it's fresh from your own oven. This recipe suits hand mixing but it can easily be modified for a bread machine. Just adjust the quantities to avoid overloading your machine.
You only need a few basic ingredients to produce delicious cheese bread and fill your home with the lovely fresh baked aroma.
Once you've mastered this basic cheddar cheese bread recipe you can experiment with adding other ingredients to create your very own special bread variety.
You don't need a bread machine or even a mixer to prepare this dough. Just a large bowl and some table space to do a little kneading. The kneading only takes about ten minutes and can be a great stress reliever. That's another benefit of making bread at home.
Did You Know?
Cheddar is the most popular form of cheese in the UK and it's production method has been copied by cheese producers around the world.
Cheddar Cheese Bread Ingredients
What goes in.......
All you need to make this recipe is five basic ingredients. This recipe produces enough dough for two large loaves or you can form it into other shapes or even bread rolls if you choose.
1 kilogram White Bread Flour
20 grams Salt
14 grams Dry Activated Yeast (2 sachets)
200 grams Shredded tasty Cheddar Cheese
600 ml Water (slightly warm or "tepid")
And that's all you need. For some other variations you could try different types of cheese or add garlic for an extra tasty garlic cheese bread. Now grab a large bowl and get ready for the next step.
Even Easier With A Bread Machine
Did you know?
Some of the best cheddar cheeses are matured in caves. Full flavoured vintage cheese may be matured for up to 15 months.
10 Easy Steps To Make It Happen
This part can be therapeutic
1. Place all of the dry ingredients except the cheese into a large bowl and give them a dry mix with a wooden spoon (it doesn't have to be wood, I'm just a traditionalist).
2. Make a well in the center and pour in the water.
3. Gradually stir the flour into the water until it is all incorporated. Flour quality can vary or even humidity can make a difference so you might find you need to add a little more flour or water to produce a workable dough. More flour can be added during kneading if necessary. You don't want it too sticky or too tough to work with.
4. Time to get your hands dirty. Turn your dough out onto a floured surface. A board or even just your table top is fine. Start kneading the dough. Stretch, pull or punch the dough in all directions. Then roll it back up and stretch, pull or punch again. Any technique you choose will be fine, just keep working the dough for about 8-10 minutes until it is even in texture.
5. Now press or roll the dough out flat and cover with the cheese. Keep a small amount of cheese to sprinkle on top of the loaf later. Now roll the dough up again and continue to knead for a couple of minutes until the cheese is evenly mixed. Then roll the dough into a ball and place it into a lightly greased container that can be covered. You can use your mixing bowl if it has enough room for the dough to double in size, or use a large plastic container or even a bucket. Cover with a lid, plastic wrap or a damp towel.
Did you know?
A cheddar cheese weighing 15,853kg was produced for display at the 1964 New York World's Fair. It was produced from the milk of around 16,000 cows.
6. Place the dough in a warm place (not too hot, yeast starts to die above 50 C) until it doubles in size. This will take about 1 hour. Don't worry if you can't find a spot warm enough, it will still rise but it will just take a little longer.
7. Once your dough has doubled, punch it down and take it out of the container. Now divide it into 2 even portions. Press the pieces out flat and then roll into loaf shapes.
8. Place the dough pieces into large loaf tins. If you don't want to use tins you could also roll into log shapes or even a ring and place on a large baking tray. Cover again to prevent drying out, plastic wrap or a damp towel will be fine. Sit in a warm place and allow the dough to rise until it reaches the top of the tin. While the dough is rising, preheat your oven to 230 C (450 F)
9. Once the dough has reached the top of the tin remove the cover and sprinkle a little more shredded cheese on top. Place in your pre-heated oven for 30-40 minutes. You can check if it is baked by knocking on the crust and listening for a hollow sound.
10. Remove from tins and allow to cool on a wire rack.
Enjoy your delicious cheddar cheese bread!