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1 package active dry yeast
(2¼ teaspoons)
1 teaspoon granulated sugar
½ cup warm water (105˚F–110˚F)
4 ounces extra-sharp Cheddar
4½ cups unbleached, all-purpose flour
3 tablespoons unsalted butter,
cut into 1-inch pieces
1½ teaspoons kosher salt
1 cup fat-free milk
nonstick cooking spray
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding
disc and insert metal blade. Add flour, butter and salt; process to combine, about 20 sec-
onds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture
through small feed tube as fast as the flour will absorb it and process until dough cleans the
sides of the work bowl. Then process for 45 seconds to knead dough. Put dough in a lightly
floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size,
about 1 to 1½ hours.
Spray one 9 x 5-inch loaf pan with cooking spray. Put dough on a lightly floured surface
and punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up
the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pan
and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes.
Preheat oven to 375°F 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.
Remove from pan and cool on wire rack.
Nutritional information per serving:
Calories 193 (23% from fat) • carb. 30g • pro. 7g • fat 5g
• sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g
Cheese Bread
This bread is excellent for sandwiches and makes a delicious accompaniment to
hearty soups.
Makes one 2-pound loaf (15 servings)
Preparation: 10–15 minutes, plus 2¼ hours rising,
40 minutes baking and 1 hour or longer cooling
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