Cheddar Loaves Recipe
Cheddar Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

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
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 2 cups shredded sharp cheddar cheese

Directions

In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Cheddar Loaves in Taste of Home June/July 2007, p37

Nutritional Facts

1 slice: 180 calories, 5g fat (3g saturated fat), 29mg cholesterol, 282mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 1 tablespoon active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 2 large eggs
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  1. In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  4. Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Cheddar Loaves in Taste of Home June/July 2007, p37

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Reviews forCheddar Loaves

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MY REVIEW
Hallas User ID: 8054855 267327
Reviewed May. 25, 2017

"This is the most fantastic and fabulous recipe EVER!! I would definitely recommend this!!"

MY REVIEW
shannondobos User ID: 5115022 222640
Reviewed Mar. 12, 2015

"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!"

MY REVIEW
katlaydee3 User ID: 3741999 167260
Reviewed Aug. 15, 2014

"Nice cheddar flavor but somewhat dense texture. This was probably my own fault; I think I let the dough rise too high."

MY REVIEW
NinaH User ID: 1380840 66518
Reviewed Aug. 14, 2014

"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!!!"

MY REVIEW
Spiffy64 User ID: 5125460 92959
Reviewed May. 10, 2010

"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."

MY REVIEW
krystaljoy User ID: 4390151 167258
Reviewed Jan. 28, 2010

"I have made this recipe a number of times, we love it and have had many comments on it from others as well."

MY REVIEW
Angievan User ID: 3677287 92940
Reviewed Feb. 2, 2009

"This was delicious! Will definately make this again."

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