Cheese Bread (1950's)
 Heirloom Cooking with the Brass Sisters
Following on the heels of their Heirloom Baking with the Brass Sisters ($33.95), (which we loved I might add!) comes this homage to heritage cooking. Recipes have been gathered from handwritten recipes, also known as "living recipes" from the United States and Canada. Each decade from the late 1800's is represented and what a trip down memory lane/food history it is! Comfort food at its best. Hardcover, 285 pp. $33.95.
Yield 2 Loaves
The cheddar cheese, both shredded and diced in this bread, takes us back to those heavenly days when we ordered our egg salad sandwiches on cheese bread at Schraft's in the 1950's. To think that it was so simple to make this bread at home! The recipe, handwritten on an index card, was tucked into a manuscript book from the Midwest.
For the Dough
1 cup milk
1/2 cup butter, softened to room temperature
1 1/2 teaspoons salt
1/4 cup sugar
2 eggs, beaten
6 oz. extra-sharp cheddar cheese, shredded (2cups)
4 cups flour
4 oz. extra-sharp cheddar cheese, cut into 1/2 inch dice (1 1/2 cups or a bit more)
Melted butter, for brushing, (optional)
For the Yeast Sponge
1 (1/4oz) package dry yeast
1/4 cup water, warmed to 115F
1 teaspoon sugar
1. To make the dough: Scald milk. Whisk in butter to melt. Add salt and sugar and mix well. Let cool to room temperature.
2. To make the sponge: Dissolve yeast in warm water. Add sugar. Let stand uncovered in a warm place to proof, about 10 minutes.
3. Combine milk-butter mixture, proofed yeast, eggs and shredded cheese in the bowl of a standing mixer fitted with the paddle attachment. Add 2 cups of the flour and mix well. Add the remaining 2 cups flour and beat to make a soft dough.
4. Coat a medium bowl with butter or vegetable spray. Place dough in a greased bowl. Coat a piece of plastic wrap with vegetable spray (to prevent sticking) and place it loosely over dough. Refrigerate for at least 2 hours, or overnight.
5. Coat the bottom and sides of two 9-inch by 5-inch by 3-inch loaf pans with vegetable spray. Turn dough out onto a lightly floured work surface. Divide dough in half. Pat or roll one half gently to an 11-inch by 11-inch square. Scatter half of the diced cheddar cheese over dough square. Fold in thirds to form a loaf. Place seam -side down in prepared pan. Repeat to make the second loaf. Allow to rise in a warm place until double in size, 1 to 1 1/2 hours.
6. Place the oven rack in the middle position. Preheat the oven to 400F.
7. Brush loaves with melted butter, if using, for a darker crust. Bake 20 to 25 minutes until golden brown. Remove pans form oven. Turn out pans onto a rack to cool. Store wrapped in wax paper at room temperature.
Back to top |
