Cheese Bread

Preparation info
  • Makes


    large loaf
    • Difficulty


    • Ready in

      4 hr

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

Wisconsin produces more American Cheddar cheese than any other state, with varieties ranging from mild to extra sharp. It is as popular a cheese there as here. A sharp Cheddar gives excellent flavour to this loaf Try it for sandwiches such as ham, or serve it with soup; it toasts beautifully, too.


  • 20 g (¾ oz) fresh yeast or half the quantity dried yeast
  • 250 ml (


Dissolve the yeast in the warm milk. Gently melt the butter and add it to the milk. Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and pour in the milk mixture. Using a wooden spoon, stir from the centre, gathering up some flour each time you stir, until you have a rough dough; add a few tablespoons of water if the dough seems too heavy. Turn it out on t