This bread is excellent to serve with a hearty soup or for making sandwiches.
Makes 12 servings (one 1½-pound loaf)
1 package active dry yeast
1 teaspoon granulated sugar
¼ cup warm water (105 to 115°F.)
3 ounces extra sharp cheddar
3 cups unbleached, all-purpose flour
2 tablespoons unsalted butter, in 1-inch pieces
1 teaspoon table salt
¾ cup nonfat milk
Vegetable oil cooking spray
Calories 155 (26% from fat) - carb. 23g - pro. 5g - fat 4g - sat. fat 3g - chol. 13mg - sod. 248mg - calc. 69mg - fiber 1g
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl. Remove shredding disc and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk mixture through small feed tube as fast as the flour absorbs it and process until dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 to 1½ hours.
Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with a short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to 375°F 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.