Cheddar Egg Bread

 Cheddar Egg Bread
Cheddar Egg Bread

Enjoy this yeast bread fresh or toasted, or for sandwiches. If you prefer a quicker version without rising times, see the original Kitchen for Kids cookbook for the Cheddar Bread recipe.
Supplies
8- × 4-inch (20 × 10 cm) loaf pan, parchment paper, pastry brush or plastic wrap, bowls, measuring cups, measuring spoons, baking spatula, whisk, plastic wrap, wooden spoon, dinner knife, knife (for helper)
Ingredients
soft butter for loaf pan
¾ cup (185 mL) milk
1 Tbsp (15 mL) white sugar
1 tsp (5 mL) quick-rise yeast
2 Tbsp (30 mL) unsalted butter
1 2/3 cups (410 mL) all-purpose flour (spoon in, level)
1/3 cup (80 mL) pre-grated cheddar cheese
½ tsp (2 mL) salt
2 eggs
2 Tbsp (30 mL) all-purpose flour
  1. Trace the bottom of the loaf pan on a piece of parchment paper. Cut out the rectangle a little smaller than your tracing. Check to see that the cutout can lie flat at the bottom of the pan and does not come up the sides. Use a pastry brush or a scrunched-up piece of plastic wrap to rub butter on the bottom and sides of the loaf pan. Stick the cut-out parchment to the butter on the pan bottom. Set aside.
  2. In a big microwave-safe bowl, heat the milk in the microwave at 50% power until it’s very warm, but not hot (see “Yeast”). This may take more than 1 minute, but heat only 1 minute at a time or the milk could foam over. Use a baking spatula to stir in the sugar. Sprinkle in the yeast, but do not stir. Cover with plastic wrap and set aside for 10 minutes to let the yeast turn foamy.
  3. Meanwhile, in another microwave-safe bowl, melt the butter in the microwave at 50% power (about 30 seconds). Set aside.
  4. In another bowl, use a wooden spoon to mix the 1 2/3 cups (410 mL) all-purpose flour, cheese, and salt. Set aside.
  5. Go back to the foamy yeast mixture. Use a whisk to mix in the eggs. Use the baking spatula to scrape in the butter. Switch to the whisk to mix well.
  6. Pour the flour mixture into the wet mixture. Use the baking spatula to stir the ingredients into a soft, smooth dough. Be sure to mix in all the dry flour in the bottom of the bowl. Use a dinner knife to scrape off sticky ingredients on the spatula. Cover the bowl with plastic wrap and set aside to rise for 30 minutes in a warm spot.
  7. When the dough has risen, use the baking spatula to stir in 2 Tbsp (30 mL) all-purpose flour. Mix until all the dry flour is gone. Scrape the dough into the loaf pan. Clean off the spatula with the dinner knife. Let the dough rise, uncovered, for another 20 minutes in a warm spot. The risings make the bread soft and delicious, so it’s good to be patient.
  8. Preheat the oven to 350°F (175°C) while the dough is rising.
  9. Bake for 30 to 35 minutes, until the bread is golden. Cool in the pan until lukewarm before tipping out. Peel off the parchment before getting help cutting the bread into slices.
Makes 1 loaf of Cheddar Egg Bread.
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