Crusty Cheddar Bread
This yeast-risen bread is made with two types of cheese, cottage and cheddar cheeses, and has a crust with a nice bite.
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 teaspoon granulated sugar
1 1/4 teaspoons salt
1 large egg
1 cup shredded cheddar cheese
2 tablespoons butter, melted
2 cups all-purpose or bread flour
- In a small dish sprinkle yeast over warm water and let stand for 5 minutes. Gently stir to completely dissolve.
- In a large bowl combine together cottage cheese, sugar, salt, and egg, with an electric mixer, blend in softened yeast. Add flour in 1/2 cup portions forming a stiff but light dough (may not use all 2 cups of flour). Let rise in a warm place until doubled in bulk about 50 to 60 minutes.
- Butter a 1 1/2 quart casserole dish before punching the dough down, then add shredded cheddar cheese. Turn into the buttered dish and let rise for 30 to 40 minutes, or until almost doubled.
- Preheat oven to 350°F (175°C) and bake for 40 to 50 minutes, or until golden brown. Cool, then brush the top with melted butter.
Makes 1 loaf.