My Family Cheese Bread Recipe

My mom's cheesebread is incredibly popular with everyone who has tasted it. A conversation with friends on Twitter inspired me to post it here.


by flipperpa on Dec. 30, 2020, 2:22 p.m.

How-To Random

Ingredients

  • Two bread pans, about 9" x 5" and cooling trays
  • 1.5 ounces of active dry yeast
  • 16 ounces extra sharp cheddar cheese (I prefer orange to give the bread color!)
  • Seven to nine cups of all-purpose flour
  • Slightly less than a half teaspoon of salt
  • Less than a tablespoon of sugar
  • 3 tablespoons of vegetable oil
cheese-bread-sliced.jpg
The finished product. Makes amazing grilled cheese!
  • Add packets of yeast to half a cup of "warm to the touch" water
  • Sprinkle enough sugar on top of the yeast to cover it and start it bubbling - between a teaspoon and a tablespoon of sugar
  • Grate the 16 ounces of cheese while sugar bubbles in with yeast
  • Put cheese in mixing bowl and add less than half teaspoon of salt
  • Wait for water/yeast/sugar mix to look mushy; by the time you've finished shredding the cheese, it should be mostly ready.
  • Add 2 cups of hot water (very hot but not boiling - like a hot shower)
  • Give a quick stir, add yeast mix, and re-stir
  • Add six cups of flour, two cups at a time.
    • Stir it together
    • Before dumping to the counter, prepare a measuring cup with three of four cups of flour. You won't use it all, but need easy access as your hands are about to get really messy!
    • After six cups, dump the entire mix to the counter from the bowl.
  • Continue to add flour by feel up to about nine cups in winter, or seven in summer.
  • Fine tune the mix together after six cups. It tastes cheesier the less flour you use.
  • After its all mixed into a nice ball the size of a volleyball, add it back to mixing bowl.
  • Add one to two teaspoon to vegetable oil on one side of the ball - spread it around, and use enough to cover it. Turn the ball over and do the same to the other side.
  • Fold a hand towel in half and put it over the mixing bowl. Let is rise for about 30 minutes, until the ball is pushing up on the towel.
  • Take the risen ball out of bowl, re-knead it to get all the air bubbles out (or you'll have holey bread!)
  • Spray the bread pans with Pam, especially the corners.
  • Split the ball into two and put it in the pans, cover the pans to let it rise again.
  • Pre-heat oven to 350, and let the mix rise to top of pans (about 20-30 minutes)
  • Put in the lower half of the oven for 30 to 40 minutes
  • Using two pot holders, check the bottom of the loaf to make sure it isn't moist; when it is dry, the bread is done!
  • Let it cool on a cooling tray, or east it fresh out of the oven!