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Cheddar Loaves

Cheddar Loaves
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad —Agnes Ward Stratford, Ontario
24 ServingsPrep: 25 min. + rising Bake: 35 min. + cooling

Ingredients

  • 3 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 2 tablespoons butter, melted
  • 2 eggs
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 2 cups (8 ounces) shredded sharp cheddar cheese

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • eggs, sugar, salt and 6 cups flour. Beat on medium speed for 3
  • minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; knead cheese
  • into the dough. Divide in half; shape each portion into a 6-in.
  • round loaf. Place on greased baking sheets. Cover and let rise until
  • doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Refrigerate leftovers. Yield: 2 loaves
© Taste of Home 2012

2 of 2

Cheddar Loaves (continued)

Directions (continued)

  • (12 slices each).
Nutrition Facts: 1 serving (1 slice) equals 178 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 279 mg sodium, 26 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2012