-1/2 teaspoon sugar -1/2 cup warm water-1/2 tablespoon active dry yeast
-1/2 cup milk, warmed
-1 tablespoon butter
-1 egg, beaten
-2 cups flour
-1 cup shredded sharp cheddar cheese
-1/2 tablespoon salt
Dissolve sugar in warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well. stir in warm milk, butter and beaten egg.
Combine 1 cup flour, cheese and salt. Stir well to blend. Add flour cheese mixture to wet ingredients and beat with electric mixer for 5 minutes. Add remaining flour, beating well with wooden spoon. Dough will be very sticky and pasty.
Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into well greased 1 quart casserole. Let rise until doubled (about 30 minutes).
Bake at 375º for 30-40 minutes. Remove from casserole immediately and cool on wire rack.
My mother had this recipe and made the bread when she made Veggie Beef soup. It's in my recipe box and recently pulled it out - it's still as good as I remember.
ReplyDeleteoh my goodness this looks delicious I can't wait to try it out -not today just a hotdog day but tommorrow with chili. ohhh
ReplyDeletevickie
A slice of this bread and a hot bowl of soup,Yummy.
ReplyDeleteBlessings,Ruth
Sounds absolutely delicious! I can't wait to try it!
ReplyDeleteThis looks wonderful! How would I substitute instant yeast in the recipe as it is all that I have on hand?
ReplyDeleteOh that looks so yummy!
ReplyDeleteI agree. This looks wonderful and would be great with soup! Thank you,
ReplyDeleteLinda of rgranch@pioneer.net
I make something similar to this bread.My recipe is called Super Supper Sandwich, not only does it use cheese but you can also add in sauted onions or cooked meat.When I use the meat it makes for a great lunch box item the next day.That is if there is any left after dinner.
ReplyDeleteGuess what I'm making for supper? *Ü*
ReplyDeletegreat addition to yestertday recipe
ReplyDeletethis looks so good! I running a little short on cheddar so I may try it with sauteed onions mixed in too like another comment suggested.
ReplyDeleteooo this looks like it would go well with yesterdays recipe!
ReplyDeleteBlessings,
Ruthanne
I'm printing it up. That looks so good! I love the shape of the loaf, too.
ReplyDeleteI had never thought of a casserole for baking bread! Brilliant!
ReplyDeleteMy mouth is watering. Yummy!
ReplyDeleteI can smell the aroma from across the country! I have some chicken stew (leftover) and this will be the perfect accompaniment. I'm pulling out my yeast right now.
ReplyDeleteWhat a great quick, no knead recipe!! I agree that the round loaf is very festive looking. Thank you for sharing.
ReplyDeleteGreat recipe Kathy. I love casserole breads but often forget about them. Thanks for the reminder.
ReplyDeleteCan't wait to try this.
ReplyDeleteI am a great fan of homemade bread. I haven't made one with cheese before. The texture of this bread, with the addition of cheese (YUMYUM) is just too good to pass by. Thank you. Will save this.
ReplyDeleteI must try it.
ReplyDeleteAlfazema
How wonderful! I'm sure this is a fragrant bread, too!
ReplyDeleteKathy, I'm wondering if that should read 1/2 teaspoon of salt instead of 1/2 tablespoon (1 1/2 teaspoons)?
ReplyDeleteI can't wait to try the bread. I am looking for a good basil pesto receipt - do you have one?
ReplyDeleteI made this for dinner last night. Everybody loved it and my middle boy asked when I was going to make it again. :)
ReplyDeleteFor the above person who asked about instant yeast, that's what I used. I just dumped everything but the last cup of flour in, beat it, then stirred in the last cup by hand.
Made this yesterday and will be making it again, since I didn't get too much of it (grin) I don't think you can really go wrong with it ... as long as there is yeast in there ... I used about 1 tsp rapid rise (instant) yeast. My liquids we not very warm, my oven was in use, so I just let it rise several hours on the kitchen counter (covered bowl) before shaping it with a bit of flour and dumping it into a casserole. Let it rise 1/2 hour or so and it was just out of the oven when dinner was ready.
ReplyDeleteI'm so glad to hear that so many of you enjoyed this recipe. Changing it up with the onion, other cheeses and even herbs is a great idea. Kathy
ReplyDeleteI know this is an older post, but I just wanted to say thank you for this simple recipe. I made several batches of it last week for our church's Ethnic food and craft bazaar and they all sold out. My kids have decided this is one of their favorite breads (over my artesian bread!). God bless... and thanks so much for sharing your recipes with all of us.
ReplyDeleteTHis looks so delicious. I love the idea of putting it in a casserole dish. Very nice!
ReplyDeletei made this bread this morning to serve with dinner later tonight... it was the fist time i've ever made bread and... wow! i cut myself a slice to try for lunch and it was absolutely delicious! so moist and flavourful. thanks very much for the recipe, i'm sure my family will have no problem finishing off the rest of the loaf!
ReplyDeleteI am making this right now. I will let you know how it turns out but im sure ti will be great like all the other recipes on here..
ReplyDeleteI love to make bread. It is one of my best memories from my childhood. I'm going to give this one a try....
ReplyDeleteI had every intention of making meat loaf and roasted golden potatoes for dinner..............and then I found this recipe. Menu changed to Shepherds pie and it went perfectly. Right decision and it was yummy!
ReplyDeleteThe salt amount, as one other person commented, seems high. Cheese has a lot of salt in it, so I am going to reduce the salt to 1 tsp.
ReplyDelete