Recipe courtesy of Betsy Oppenneer
Recipe courtesy of Betsy Oppenneer
Watch how to make this recipe.
Sesame Cheddar Bread
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- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 317
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 45 mg
- Sodium
- 263 mg
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 317
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 45 mg
- Sodium
- 263 mg
Ingredients
Directions
- 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.
