You know, I thought I hadn’t given you a recipe before, but that shrimp is out there. Well, here’s another one. (Actually this bread might be pretty good with that shrimp.)
I made this cheese bread recipe for the bread machine several weeks ago, and though it wasn’t a match, it immediately evoked my great grandmother‘s cheese straws. So I got excited about refining it until it was that magical flavor, except made into a bread. I think I hit it today, on my third try with adjusting and adding ingredients. Here it is:
- 1 cup warm water
- 2 1/2 cups bread flour
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon red pepper flakes (or more to taste)
- 1/4 cup dry milk powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon butter, softened
- 2 teaspoons active dry yeast, or 1 1/2 teaspoons bread machine/rapid yeast
Follow usual directions. For example, if you have an old-fashioned vertical bread machine like mine, put the water in, then all of the dry ingredients (except the yeast). (I usually deal with the cheese by putting about a cup of the bread flour in the water, then all of the cheese, then the rest of the bread flour.) Make a slight depression in the center for the yeast, and put it in last. Quarter the butter and put it in each corner. Select the basic/white cycle and medium color, and pull the trigger.
I suppose the recipe would also work for traditional preparation, though I’ve not tried it that way. If you do, let me know.
There’s a huge, warm cheddar body to this bread, closed with an appealing kick from the red pepper. It’s a tremendous companion for homemade vegetable soup, which is exactly how I’m about to enjoy it myself.