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Dilled cheddar cheese batter bread
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| Artist: |
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| Categories: |
Bakery, Breads, Cheese, Cheese & Eggs, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Milk | | 1 1/2
| tbsp | Dill seeds, coarsely chopped | | 1
| tbsp | Honey | | 1/4
| cup | Canola oil | | 3
| | Eggs, room temperature | | | - beaten to blend | | 2 1/2
| cup | Whole wheat flour | | 1
| pack | Dry yeast | | 1 1/2
| tsp | Salt | | 3 1/2
| cup | Packed grated sharp | | | - Tillamook, cheddar cheese | | 3
| tbsp | Chopped fresh dill |
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Procedures:
| 1 | Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. | | 2 | Whisk in oil and eggs. | | 3 | Combine 1-?cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. | | 4 | Add warm liquid mixture and fresh dill; beat 3 minutes. | | 5 | Add remaining 1-?cups flour; beat 2 minutes. | | 6 | Scrape down sides of bowl. | | 7 | Cover bowl with plastic wrap. | | 8 | Let dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes. | | 9 | preheat oven to 350°F. | | 10 | Butter 9x5x3-inch loaf pan. | | 11 | Do not stir batter down. | | 12 | Spoon half of batter into pan; sprinkle remaining 1-?cups cheese over. | | 13 | Cover with remaining batter; smooth top. | | 14 | Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes. | | 15 | bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. | | 16 | Turn out onto rack and cool. |
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