Here it is cooling on these neat little wire racks I got off Amazon.
It didn't turn out as cheesey as I would have guessed but toasting it brings out a more pronounced cheddar taste.
Next time i make this bread I am going to use the mixer. I used the bread machine to do the work of the initial mix and rising but it stressed the machine. I could hear the blade slowing down in a slow almost grinding noise. What I did was add more water and that helped. But yeah....next time I am using the mixer and that heavy duty dough hook.
It was excellent for BLT sandwiches. Toasting the bread was definitely the way to go. Also, I apparently don't know how to slice bread thin enough for sandwiches and had huge hunks. Doug used the electric carving knife and that worked a treat. When this bread is stale I will cube it, toast it in the oven and make croutons for salad. Win-win!
2 1/2 tsp instant yeast
2 ounces water
1 cup milk
1 1/4 tsp salt
1 TB sugar
3 1/2 cups AP flour
1 cup finely grated cheddar cheese
2 ounces grated Parmesan cheese
2 TB vegetable oil
Combine all the ingredients and mix and knead together - by hand, mixer or bread machine - until you have made a soft smooth/dough. Adjust the dough's consistency with additional flour or water as needed. This dough should be soft but not sticky. Cover and let rise for 1 hour or until puffy but not doubled in bulk.
Transfer to work surface an pat into a 8 inch log. Transfer to a lightly greased loaf pan, cover the pan and let bread rise until outer edge is just barely above the rim of the pan; about 45 minutes.
Preheat oven to 350F, bake for 35 to 45 minutes, tenting it lightly the last 10 minutes if it browning too quickly. Remove from oven, take out of pan, let cool completely on wire rack.
( I had planned to share my “camp kitchen goodies” with the In My Kitchen event but wasn’t sure about it as the post is mostly about camping. But if you’d like to see my camp kitchen, new digital thermometer and table cloth check it out HERE !