After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Cheese Bread

Cheese Bread
September 26, 2011

by stacy
Published on: September 26, 2011
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“This rather unusual bread is delicate and moist, with an intriguing cheese bouquet and flavor.”
-James Beard, Beard on Bread

Mike requested some sandwich bread for the week, so last night I made Cheese Bread.

Here are the ingredients:

Cheese Bread Ingredients

I used two of Beard’s variations suggestions: I substituted 1/3 cup olive oil for the 1/2 cup of butter, and used one cup of shredded Parmesan instead of a mixture of Parmesan and Gruyere.

The recipe starts out like a basic white bread dough: I mixed all of the ingredients except the cheese together to form a dough, kneaded the dough, and let it rise for two hours.  Then I had to knead in the cheese.  Luckily, it was much easier to knead shredded cheese into bread dough than it is to knead in an entire stick of butter.

I shaped the dough into two loaves to fit my 8 x 4 bread pans and let the dough rise for another hour and a half.

Cheese Bread After Second Rising

I baked the loaves at 375 degrees for 20 minutes; they increased in size fairly dramatically during baking.

Cheese Bread

Cheese Bread is amazing–it is a perfect loaf of basic white bread, blended with subtle flavors of Parmesan and olive oil.  Half of one loaf disappeared fresh from the oven; the other half lasted another 12 hours.  Cheese Bread is going on my “favorites” list.

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Loaves baked   Loaves to go
About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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