Ingredients
Units Scale
- 2/3 cup warm water (about 110°)
- 1 .25 ounce package active dry yeast
- 2 tablespoons PLUS 1 teaspoon white sugar (divided)
- 2-2/3 cups all-purpose flour
- 1/2 cup shredded Cheddar cheese
- 1/4 cup shredded Asiago cheese
- 1/4 cup shredded Romano cheese
- 1/2 teaspoon salt
- 1 tablespoon and 1 teaspoon vegetable oil
Instructions
- In a large bowl, combine the water, yeast and 1 teaspoon sugar. Stir and let sit about 10 minutes. Add oil. Stir to combine.
- In a medium bowl, combine flour, cheddar cheese, Asiago cheese and Romano cheese, 2 tablespoons sugar and salt. Using a flat attachment for a stand mixer stir until combined. Mixture will be crumbly. Switch to dough hook and begin kneading. If dough appears to dry. Add a tablespoon of warm water.
- Using a stand mixer. Mix dough until smooth and elastic to the touch, about 8 minutes, gradually adding only enough additional flour to keep dough from sticking. Dough should clear sides of the bowl.
- Or knead by hand, on a floured surface for approximately 12-15 minutes or until dough is smooth and elastic.
- Place in a large greased bowl and invert dough so top is greased. Cover with a greased plastic or a dry towel and let stand in a warm place until doubled in size, about 1 hour. Punch down dough.
- Form dough into a ball. Then flatten into a rectangle. Smooth out any large air bubbles. Form into loaf.
- Place in a greased 8 1/2 x 4 1/2 inch loaf pan. Cover with towel or greased plastic wrap and let to rise until almost doubled in size, about 45 minutes to 1 hour.
- Bake at 350° F until browned and baked through, about 30-35 minutes hour. Remove from pan after about 5 to 10 minutes. Let cool on a wire rack for about 1 hour before slicing.
Notes
I used sharp cheddar, Asiago, and Romano cheeses. I’m fairly certain that other similar cheeses like Parmesan or Monterey Jack could be equally substituted with good results.
- Cook Time: 35 minutes
- Category: Bread