• Cooking Time:
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  • 2 packages active dry yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 cups warm water (105°-115° F)
  • 1/2 cup milk
  • 3 tablespoons butter
  • 2 teaspoons salt
  • 5 1/2-6 cups all-purpose flour
  • 2 cups shredded cheddar cheese


  • In a large bowl, dissolve yeast and sugar in warm water.
  • Let stand until foamy, 5-10 minutes.
  • In a saucepan, heat milk, butter, and salt over low heat until butter has melted. Cool to lukewarm (95-105 F).
  • Stir milk mixture into yeast mixture.
  • Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, 1/2 cup at a time, until a stiff dough forms.
  • On a floured surface, knead dough until smooth and elastic, 10 minutes, adding more flour to prevent sticking.
  • Gradually knead in cheese until evenly distributed.
  • Place dough in a large greased bowl, turning to coat.
  • Cover with a damp cloth; let rise in a warm place until doubled, 1 hour.
  • Grease a baking sheet.
  • Punch down dough.
  • Divide dough in half.
  • Shape each half into an oval loaf.
  • Place on prepared baking sheet.
  • Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
  • Preheat oven to 400 F.
  • To prepare glaze, mix together egg and water. Brush loaves with glaze.
  • Bake loaves for 25 minutes, then sprinkle with cheese and bake until they are deep golden brown and bottoms sound hollow when tapped, 5 minutes more. If necessary, cover with aluminum foil to prevent over browning. Transfer to a wire rack to cool.

Categories: Bread  Roll 
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