Jim's Cheddar Bread Recipe

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Jim's Cheddar Bread Recipe

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Publisher Photo
"I've been using a bread machine for 4 years now and wonder how I ever got along without it," marvels Jim Bodle of Clockville, New York. He shares this recipe for a moist, pretty-colored loaf. Flavorful slices of the mild cheese bread are great for sandwiches.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1 cup water (70° to 80°)
  • 1/4 cup buttermilk blend powder
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 4-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 16 slices).
Editor's Note: The use of the timer feature is not recommended for this recipe.
Originally published as Jim's Cheddar Bread in Quick Cooking November/December 1998, p33

Nutritional Facts

1 slice: 125 calories, 3g fat (2g saturated fat), 13mg cholesterol, 278mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 1 cup water (70° to 80°)
  • 1/4 cup buttermilk blend powder
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 4-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 16 slices).
Editor's Note: The use of the timer feature is not recommended for this recipe.
Originally published as Jim's Cheddar Bread in Quick Cooking November/December 1998, p33

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