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habanero cheddar bread

  2 packages (1/4 ounce each) active dry yeast
  3/4 cup warm water (110° to 115°)
  3 cups (12 ounces) shredded cheddar cheese
  3/4 cup shredded Parmesan cheese
  2 cups warm 2% milk (110° to 115°)
  3 tablespoons sugar
  1 tablespoon butter, melted
  2 teaspoons salt
  6 to 6-1/2 cups all-purpose flour
  1 egg white, beaten
  1 tablespoon water
  1/2 cup finely shredded cheddar cheese
  1 garlic clove, minced
  1/2 teaspoon sesame seeds
  1/2 teaspoon poppy seeds
  1/2 teaspoon paprika
  1/4 teaspoon celery seed

Nutritional Facts
1 slice equals 155 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 266 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Stir dough down; transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

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