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
Ingredients
- 1 tablespoon active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 cups warm 2% milk (110° to 115°)
- 2 large eggs, room temperature
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- 2 teaspoons salt
- 7 to 7-1/2 cups all-purpose flour
- 2 cups shredded sharp cheddar cheese
Reviews
I only made half recipe and made 3 small loaves. Baked up nice. Guess I was expecting more cheese flavor. Ate some toasted and was good that way. Probably will not make again.
I made this bread and we love it. The first time I did it I made it according to the recipe and it made 2 very large loaves. I made it again today and instead made 3 loaves. They look amazing. Can't wait to have some for dinner tonight. Making 3 loaves worked out wonderfully.
The two loaves were very large.
This is the most fantastic and fabulous recipe EVER!! I would definitely recommend this!!
This recipe is fantastic. Perfect density and just the right amount of cheddar. I was thinking this bread is also the perfect density to be a "dip" bread. Hollow out one loaf and fill with spinach dip, and cube up the other to use for dipping. The middle of the one loaf just never seems to be enough. I'll definitely try that for my next gathering!
Nice cheddar flavor but somewhat dense texture. This was probably my own fault; I think I let the dough rise too high.
This is one of our favorite go-to breads! My family likes to take day old, slice it in half lengthwise, spread pesto on it and add ham, cheese, spinach... wrap it in foil, bake for about 20 min, then devour, lol!!!
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This is a really excellent bread. It is a light bread and very well liked. I have used just regualar medium cheddar cheese and it tastes just as good. I also bake it in loaf pans everytime.