CHUNKY CHEESE BREAD FOR SANDWICHES, SOUP DIPPIN' OR EATIN' PLAIN

Chunky Cheese Bread for Sandwiches, Soup Dippin' or Eatin' Plain image

Chunks of cheese--decadently & artfully tossed o'er the dough--will have your family grappling for the pan before it's out of the oven! Dip this into potato soup or clam chowder for a scrump-dillicious flavor explosion OR toast the slices and use for ham sandwiches with the cheese baked right in the dough. Marcy Goldman Passion For Baking came up with this recipe and says that THIS recipe is worth the price of her book! I agree and you will too. NOTE: Prep time includes TWO RISINGS--plan ahead!!!

Provided by @MakeItYours

Number Of Ingredients 13

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Ingredients

1 1/2 cups warm water
2 tablespoons yeast
1/4 cup sugar
2 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 eggs
1/4 cup oil
2 tablespoons butter, softened
5 cups flour (and a bit extra)
2 cups shredded cheddar cheese
2 cups cubed cheddar cheese (scant)
2 tablespoons olive oil (or melted butter)
1 teaspoon seasoning salt (we like "Spike")

Steps:

Generously grease two loaf pans; set aside.
In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
Turn out dough on lightly floured table, punch down gently.
Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
Cool in pan 10 minutes, then remove and serve.
MY NOTE: Chunks of cheese--decadently & artfully tossed o'er the dough--will have your family grappling for the pan before it's out of the oven! Dip this into potato soup or clam chowder for a scrump-dillicious flavor explosion OR toast the slices and use for ham sandwiches with the cheese baked right in the dough. Marcy Goldman *Passion For Baking* came up with this recipe and says that THIS recipe is worth the price of her book! I agree and you will too. NOTE: Prep time includes TWO RISINGS--plan ahead!!!