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1 package active dry yeast
1 teaspoon (5ml) sugar
1/2
cup (125ml) warm water (105˚ - 115˚F
[40˚ - 46˚C])
4 ounces (110g) extra sharp cheddar
cheese
4-1/2 cups (950ml) unbleached all-purpose
flour
3 tablespoons (45ml) unsalted butter,
in 1-inch (2.5cm) pieces
1-1/2 teaspoons (7ml) salt
1 cup (250ml) fat-free milk
Vegetable oil cooking spray
In a 2-cup (500ml) 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 dough blade. Add flour, butter and salt; process to combine, about 20 seconds. 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. Place 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 1-1/2 hours.
Spray one 9 x 5-inch (22 x 12cm) loaf pan with vegetable oil cooking spray. Place dough on a
lightly floured surface and punch down. Roll dough into a 9 x 5-inch (22 x 12cm) rectangle.
Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly
to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cook-
ing spray. Let rise for 45 minutes. Preheat oven to 375°F (190°C) 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 - 40 minutes.
Remove from pan and cool on wire rack.
Nutritional analysis per serving:
Calories 193 (23% from fat) • carbo. 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 15 servings (one 2 pound [900g] loaf)
Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,
40 minutes baking, and 1 hour or longer cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 32