A chunky cheese bread, both in appearance and in the use of a generous amount of cheese chunks. This bread freezes well.
1 1/2cupswarm waterabout 110° F.
2Tbspinstant or rapid-rise yeast
1 1/2tspdry mustard powder
2cupscheddar cheese shredded and somewhat packed
2cupscubed cheddar cheese cubed into 1/2 inch chunks
2Tbspolive oilor melted butter
Pinch of garlic salt and/or sprinkling of dried herb or spice mix
Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand 2-3 minutes, until foamy. Add the sugar, salt, mustard, eggs, oil, butter and 3 cups of the flour. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth and elastic dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
Remove risen dough to a floured surface. Divide into two equal pieces. Roll one piece of the dough into a rectangle about 10x16-inches. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces and then another 1/4 of the cheese cubes. Set aside and repeat this process with the same process with second dough piece, filling up the second loaf pan. Don't worry if it looks sparse. It will rise and all cook together wonderfully.
When both loaf pans are filled, drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blenand some sesame seeds. Cover with greased plastic wrap and set to rise 30-45 minutes, or until puffy.
Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-overand bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
Allow to cool in pans for about 20 minutes, then run a knife around the outside and remove to a cooling rack to cool completely. These freeze well!
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!Recipe adapted from Passion for Baking