The bread pictured above was one of two cheese based breads I baked based on recipes found on the Kind Arthur Flour site. I made alterations based on the type of yeast I prefer and based on items I had on hand here at home. For this recipe I substituted regular cheddar cheese for Vermont White Cheddar Cheese and I used grated Parmesan cheese in place of the Vermont Cheddar Powder the recipe called for. The Vermont Cheddar Cheese powder is a King Arthur Flour item, but I neither had the time or the excess cash to purchase it.
As always I used Active Dry Yeast for this recipe. I purchase this yeast at Costco and keep it in the fridge, because when I purchase the packets of instant yeast I lose them. I swear there are at least two packages floating around my kitchen as we speak. I think they hide with the toothpicks, because I can never find the toothpicks when I need them either. You can use Active Dry Yeast in the place of rapid rise yeast or instant yeast in any recipe, you just have to proof it first. I do this by allowing it to soak in warm water for 5 minutes for adding it to the recipe. Some say to that you need to add some sugar or something else sweet to activate this type to yeast, but I have never done so and I have never had any issues with anything not rising.
1cup lukewarm milk
2 1/4 teaspoons active dry yeast
3 cups all purpose flour (King Arthur is you desire)
1 1/4 teaspoons salt
1 tablespoon sugar
1 cup shredded Vermont white cheddar cheese, firmly packed
1/4 cup grated Parmesan cheese
1 teaspoon Tabasco sauce, optional (but totally do it)
- Whisk together the yeast with the lukewarm milk and let it set for 5 minutes. Preheat the oven to 200°, but turn the oven off when it comes to temp.
- Place the milk/yeast mixture in the bowl of a stand mixer, add the flour, salt, sugar, white cheddar cheese, the Parmesan cheese, and the Tabasco sauce. Mix these with the paddle until well combined, about 5 minutes(thanks to Dina Holton for this tip:). Switch to the dough hook and knead the dough for about 5 minutes or until it forms a ball and it elastic in nature.
- Place the ball of dough into a large greased bowl, cover with plastic wrap and set in a warm place to rise (like you oven which if you did step one should be around 200° right now) for 60 to 90 minutes or until the dough has doubled in size.
- Gently punch down the dough. Shape into a loaf shape, place it into a bread pan lined with parchment paper and allow it to rise a second time for 60-90 minutes.
- If you are using the oven to rise your dough make sure you remove it before you preheat the oven for the actual baking of the bread.
- Preheat the EMPTY oven to 350°. Bake the bread for 30 to 35 minutes or until it is golden brown on top. Allow the bread to cool on the counter for 10 minutes.