Sesame Cheddar Bread

2 loaves
  • scant tablespoons or 2 (1/4-ounce) packages active dry yeast
  • 2 cups warm water (about 110 degrees)
  • 1/4 cup granulated sugar
  • 2 tablespoons soft butter
  • 2 teaspoons salt
  • 2 eggs, slightly beaten
  • 1/2 cup sesame seeds, toasted
  • 5 1/2 to 6 1/2 cups unbleached flour
  • 3 cups shredded Cheddar cheese, divided
  • In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.

  • Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

  • Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

  • Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

  • Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.

  • Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

  • About 10 minutes before baking, preheat oven to 375 degrees.

  • Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

  • Immediately, remove bread from pans and cool on a rack

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