I don’t know about you, but part of the wonderfulness of Thanksgiving is the leftover turkey sandwiches for the next few weeks. There is nothing more tasty then turkey and Muenster cheese on fresh bread. So I started to browse my many cookbooks for different bread recipes to try with turkey. (I have plenty of turkey to experiment with). I found this recipe in my Great American Home Baking cookbook. This cheese bread recipe looked good in the picture as well as said it was a great sandwich bread with a “unique rich flavor” because of the cheese. That was all it took for me to try it. I’m sure it tastes good with lunch meat, but if you love leftover turkey sandwiches like my family, you need to try this bread recipe. Don’t forget the added bonus of having a house filled with the wonderful smell of baking bread.
- 2 packages active dry yeast
- 2/3 cup warm water (105° – 115° F)
- 2 1/2 cups warm water (105° – 115° F)
- 5 cups bread flour
- 2 cups whole wheat flour (preferably stone-ground)
- 2 t. salt
- 2 cups shredded sharp Cheddar cheese (about 8 oz)
- In a large bowl, dissolve yeast in 2/3 cup warm water. Let stand until foamy, about 5 to 10 minutes.
- In a large bowl, mix flour, whole wheat flour, and salt. Stir in the cheese.
- Stir the remaining 2 1/2 cups warm water into yeast mixture.
- Using heavy-duty electric mixer fitted with a bread paddle attachment and set on low-speed, beat the flour mixture (1/2 cup at time), into the yeast mixture until a stiff dough forms.
- Turn dough out onto a lightly floured surface and knead for 5 to 10 minutes. Continue to add flour as needed to prevent sticking.
- Grease a large bowl, and place dough in it to rise, turning to cover in grease.
- Cover loosely with damp cloth and let rise in warm place until doubled in size, about 40 minutes.
- Punch down dough. Turn onto lightly floured surface again and knead for 1 to 2 minutes.
- Grease a baking sheet.
- Divide dough into 2 equal sections, and form into a round loaf. Place on greased baking sheet and cover loosely with damp towel again.
- Place in warm place to rise until almost doubled, about 2o minutes.
- Preheat oven to 375°.
- Bake loaves until they are golden brown and sound hollow when tapped, about 35 minutes.
- Transfer loaves to wire rack to cool.
- The temperature of the warm water that is mixed with the yeast is very important. If the water is too cold, the yeast won’t activate. If the water is too hot, it will kill it.
- Placing in a warm place is also important to ensure your bread rises. I keep my house pretty cold, so I heat my oven slightly to just warm and then turn off. I then place my bread dough in it to rise.
- The rising times aren’t an exact time, but a rule of thumb.
- Experiment with other cheeses, such as Gruyére or Jarisberg or others for a different flavor.
- Nothing tastes better than warm bread out of the oven with melted butter and a glass of milk!