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Cheese Bread

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 Cheese Bread
Recipe for the week of October 7-11, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Servings
Yield 1 loaf
Ingredients
For the Bread
  • 1/2 cup buttermilk
  • 1/3 cup water warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 5 tablespoons butter melted + slightly cooled
  • 1 egg at room temperature
  • 1 teaspoon Salt
  • 3/4 teaspoon garlic powder
  • 3 cups all purpose flour plus more as needed
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil for greasing
For the Topping
  • 2 tablespoons butter melted
  • 2 teaspoons Italian flat leaf parsley chopped
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter melted
  • 2 teaspoons Italian flat leaf parsley chopped
  • 1/4 teaspoon garlic powder
Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Servings
Yield 1 loaf
Ingredients
For the Bread
  • 1/2 cup buttermilk
  • 1/3 cup water warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 5 tablespoons butter melted + slightly cooled
  • 1 egg at room temperature
  • 1 teaspoon Salt
  • 3/4 teaspoon garlic powder
  • 3 cups all purpose flour plus more as needed
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil for greasing
For the Topping
  • 2 tablespoons butter melted
  • 2 teaspoons Italian flat leaf parsley chopped
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter melted
  • 2 teaspoons Italian flat leaf parsley chopped
  • 1/4 teaspoon garlic powder
Instructions
For the Dough
  1. Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl with a red spatula. Cover and allow to sit for 5 minutes.
  2. Add the butter, egg, salt, garlic powder, and 1/3 of the flour. Mix with your red spatula, then add the remaining flour until your dough comes together.
Knead the Dough
  1. Knead by hand on a lightly floured surface. If the dough becomes too sticky during the kneading process, sprinkle some flour at a time on the dough. Do not add more flour than you need because you do not want dry dough. After kneading, the dough should still feel a little soft.
  2. Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap. Let sit for 20 minutes. Grease a 9×5-inch loaf pan.
Shape the Bread
  1. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15-inch rectangle. Sprinkle cheese all over the top, leaving a 1/2-inch border uncovered.
  2. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. Criss-cross one half, cut side down, on top of the other half—forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can.
  3. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 400°F.
For the Topping
  1. Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
For Baking the Bread
  1. Bake until golden brown for about 40-45 minutes. If you find the top of the loaf browning too quickly as it bakes, tent with aluminum foil. Remove bread from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack. Slice and serve.