- Course: Desert.
- Cuisine: American
- Prep time: 3 hour.
- Cook time: 50 minutes.
- Total time: 3 hour 50 minutes.
INGREDIENTS:
MAKES 1 LOAF
- 15ml/1 tablespoon active dried yeast
- 250ml/8fl oz/1 cup lukewarm milk
- 25g/1oz/2 tablespoon butter
- 425g/15oz/3⅔ cups strong white bread flour
- 10ml/2 tsp salt
- 90g/3½oz mature Cheddar cheese, grated
STEPS:
- Combine the yeast and milk. Stir and leave for 15 minutes to dissolve.
- Melt the butter, leave to cool, and add to the yeast mixture.
- Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture.
- With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. If the dough seems too dry, add 30-45ml/2-3 tablespoon water.
- Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave in a warm place until doubled in volume, 2-3 hours.
- Grease a 23 x 13cm/9 x 5in loaf tin (pan). Knock back (punch down) the dough with your fist. Knead in the cheese, distributing it as evenly as possible.
- Twist the dough, form into a loaf shape and place in the tin, tucking the ends under. Leave in a warm place until the dough rises above the rim of the tin.
- Preheat the oven to 200°C/ 400°F/Gas 6. Bake for 15 minutes, then lower to 190°C/375°F/Gas 5 and bake until the bottom sounds hollow when tapped, about 30 minutes more.
Nutrition Servings: Amount Per Serving
Calories: 183kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 223mg | Potassium: 206mg | Fiber: 1g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg;
