CraigC
Guru
Karen makes this. It is from an older Mickey Mouse Cookbook. It is the best cheese bread I've ever tasted.
The Bread
Ingredients
3 1/2 to 4 cups bread flour, divided
2 tablespoons sugar
1 1/2 tsp salt
1 package active dry yeast
1 cup very warm water (120°-130°)
squeeze margarine
1 cup (4oz) shredded Swiss cheese
1/2 cup (2oz) grated Parmesan cheese
1 egg, beaten
4- 6x3 inch (more or less) loaf pans
Directions
1) In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix well.
2) Gradually add water and 2 tablespoons margarine. Mix until soft dough forms.
3) Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining cheese mixture, egg, and 1 cup of the flour to dough. Mix well.
4) On floured surface, knead dough 8 to 10 minutes, kneading in remaining flour. Place dough in lightly greased bowl, turning once to grease surface. Cover and let rest in warm place 20 minutes.
5) On lightly floured surface, knead dough a few times. Divide into four equal pieces. Cover and let rise 15 minutes.
6) Roll out each piece in a rectangle and roll up from short side. Press ends to seal and fold under loaf.
7) Place seam side down in four greased 6 x 3 inch loaf pans. Cover, let rise until double in volume, about 50 minutes.
8) Make a 1/4 inch deep slit lengthwise on top of each loaf. Sprinkle each with 1 tablespoon remaining cheese.
9) Bake at 375° F for 20-25 minutes or until golden brown.
10) Remove from pans immediately. Brush with melted butter.
WHAT I DO DIFFERENT
I usually let it rise a little longer in the first 2 risings, same for the last. I don't do the slit and actually butter and cheese them prior to the final rising. Doing the slit after they have risen deflates them a little.
The Bread
Ingredients
3 1/2 to 4 cups bread flour, divided
2 tablespoons sugar
1 1/2 tsp salt
1 package active dry yeast
1 cup very warm water (120°-130°)
squeeze margarine
1 cup (4oz) shredded Swiss cheese
1/2 cup (2oz) grated Parmesan cheese
1 egg, beaten
4- 6x3 inch (more or less) loaf pans
Directions
1) In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix well.
2) Gradually add water and 2 tablespoons margarine. Mix until soft dough forms.
3) Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining cheese mixture, egg, and 1 cup of the flour to dough. Mix well.
4) On floured surface, knead dough 8 to 10 minutes, kneading in remaining flour. Place dough in lightly greased bowl, turning once to grease surface. Cover and let rest in warm place 20 minutes.
5) On lightly floured surface, knead dough a few times. Divide into four equal pieces. Cover and let rise 15 minutes.
6) Roll out each piece in a rectangle and roll up from short side. Press ends to seal and fold under loaf.
7) Place seam side down in four greased 6 x 3 inch loaf pans. Cover, let rise until double in volume, about 50 minutes.
8) Make a 1/4 inch deep slit lengthwise on top of each loaf. Sprinkle each with 1 tablespoon remaining cheese.
9) Bake at 375° F for 20-25 minutes or until golden brown.
10) Remove from pans immediately. Brush with melted butter.
WHAT I DO DIFFERENT
I usually let it rise a little longer in the first 2 risings, same for the last. I don't do the slit and actually butter and cheese them prior to the final rising. Doing the slit after they have risen deflates them a little.
