Cheddar Cheese Bread

Delicious cheesey bread, made right in the bread machine

Delicious cheesey bread, made right in the bread machine

I hope everyone enjoyed their holidays — I know we did!  It was a few weeks filled with friends, food, and Netflix (seriously, have you guys seen Once Upon a Time?  It’s ah-mazing).  Today, though, it is back to the real world.  The alarm went off at 5:30, and we woke up to the apartment upstairs leaking into our kitchen.  Yep, the holidays are definitely over.

It slices up beautifully, just begging to be toasted and topped with more cheese!

It slices up beautifully, just begging to be toasted and topped with more cheese!

On the bright side, we still had enough of this delicious bread left to go with our breakfast.  I made it to go with a big pot split pea soup I had made for a friends’ get-together, and it was a huge hit.  Although, I’ll admit that I use the term “made it” pretty loosely.  You see, this is a bread machine recipe.  Just dump the ingredients in the machine, forget about it for a few hours, and come back to a fresh loaf of bread.  It doesn’t get any easier than that!

And, as I said, on top of being simple it is so good!  It’s very reminiscent of Panera’s Three Cheese Bread.  I’ve talked before about my Panera obsession, and one of the saddest parts of going gluten free was having to give up this bread.  But now, for the first time in five years, I don’t feel like I’m missing out on it.  Yes, it is that good.  Now go ahead and make this bread.  And eat it with some soup.  Or as part of a sandwich.  Or, you know, just gobble it down as it.  You can’t go wrong!

Cheddar Cheese Bread

Adapted from King Arthur Flour

Cheddar cheese bread is a loaf of happy

Cheddar cheese bread is a loaf of happy

Ingredients

  • 3 c gluten free flour blend (with xanthan gum)
  • 1 tsp xanthan gum (in addition to what’s in the flour blend)
  • 1 ¼ tsp salt
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded pecarino romano cheese
  • 1 ½ tsp instant yeast
  • ½ tsp Tabasco sauce
  • 1 ¼ – 1 ½ cup lukewarm milk

Directions

  1. Whisk together flour, xanthan gum, and salt.
  2. Add ingredients into 1 ½ lb bread machine (1 ¼ cups milk and tobasco, followed by cheese, followed by dry ingredients, followed by yeast).
  3. Cook on white bread setting with a light crust. After it has been kneading for about 10 minutes, check the consistency of the dough. It should form a cohesive ball and be slightly sticky. If it seems too dry or isn’t coming together yet, add additional milk. If it’s too sticky, add more flour.
  4. Remove promptly after the bread machine has finished its cycle. Cool on a wire rack.
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