Italian Cheese Loaves Recipe

5 1 1
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Italian Cheese Loaves Recipe

Read Reviews
5 1 1
Publisher Photo
This quick-and-easy yeast bread is a favorite of my daughter and my best friend. They could sit down and eat an entire loaf!
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 7 to 8 cups all-purpose flour
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions

In a mixing bowl, dissolve yeast in warm water. Add the shortening, sugar, salt and 4 cups flour. Beat until smooth. Add the cheeses, garlic powder and onion powder. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half; shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Do no let rise. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves.
Originally published as Italian Cheese Loaves in Best of Country Breads 2000, p65

Nutritional Facts

1 slice: 123 calories, 2g fat (1g saturated fat), 2mg cholesterol, 49mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 7 to 8 cups all-purpose flour
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  1. In a mixing bowl, dissolve yeast in warm water. Add the shortening, sugar, salt and 4 cups flour. Beat until smooth. Add the cheeses, garlic powder and onion powder. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half; shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Do no let rise. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves.
Originally published as Italian Cheese Loaves in Best of Country Breads 2000, p65

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NevadaRose User ID: 4283670 123183
Reviewed Apr. 13, 2011

"I was a little leary of this - no rising time for a yeast bread - but it turned out great. Took to work and they finished it all before noon! I will definitely keep this handy and make it often!"

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