Another week, another bread-making attempt. Thanks in large part to my friend Shelly, who keeps inspiring me with her drool-worthy homemade bread pictures (check out her latest blog entry on English muffin bread!), I’ve been trying my hand at yeast bread recipes from the King Arthur Flour web site. A few days ago, I made their triple cheese bread, broken into 12 rolls instead of formed into one loaf. They were delicious! The recipe calls for parmesan, cheddar and cottage cheeses. The resulting bread is soft, with a subtle baked-in cheddar flavor. This would make a wonderful sandwich bread, but it was also amazing served with stuffed bell pepper soup. Best of all, it’s really easy and doesn’t require as much kneading as most breads.
Makes one loaf or 12 rolls
- 3/4 cup warm water*
- 2 teaspoons instant yeast*
- 3 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2 tablespoons soft butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 3 tablespoons grated Parmesan cheese
*If you’re using active dry yeast in an envelope instead of instant yeast, dissolve one envelope in 1/4 cup of warm water and let it sit for 10 minutes (or follow the instructions on your envelope). You’ll then need to reduce the amount of water called for in the recipe by 1/4 cup. So, if using envelope yeast, you’d reduce the 3/4 cup of warm water to 1/2 cup.
Mix and knead all of the ingredients (by hand, in your mixer, or in your bread machine on the dough cycle) to make a soft dough. I kneaded for about five minutes. Then, place the dough in a greased bowl, cover it, and let it rise until doubled, about 45 minutes.
Deflate the dough, form it into a 9″ log, and place it in a loaf pan. Cover loosely with greased plastic and let rise until the bread domes an inch above the rim of the pan, about 60 minutes. If you’re making rolls, instead of forming it into a log, divide the dough into 12 portions. Roll each portion into a ball and set it on a baking sheet.
Cover the baking sheet and set it aside to rise until the dough balls have doubled in size, about 20 or 25 minutes.Toward the end of the rising time, preheat the oven to 350 degrees F. Bake the bread for 30 to 35 minutes, until it’s golden brown.
Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer the loaf to a rack to cool completely before slicing. If you’re making rolls, try not to scarf them down all at once. 😉