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
Directions
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
- Punch down dough. 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.
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