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