Cheddar Cheese Loaf

Name: Cheddar Cheese Loaf
Ingredients: 1/4 cup warm water (105 deg. F to 115 deg. F); 1 package dry yeast; 1 teaspoon sugar; 6 tablespoons milk, room temp.; 2 teaspoons dry mustard; 1/2 teaspoons salt; 1 1/2 cups (about) unbleached all purpose flour, sifted; 2 tablespoons finely chopped onion; 1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces); 1 teaspoon celery seeds; 1 egg, beaten to blend (glaze)

11 ingredients

1 steps

Ingredients

1/4 cup warm water (105 deg. F to 115 deg. F)
1 package dry yeast
1 teaspoon sugar
6 tablespoons milk, room temp.
2 teaspoons dry mustard
1/2 teaspoons salt
1 1/2 cups (about) unbleached all purpose flour, sifted
2 tablespoons finely chopped onion
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 teaspoon celery seeds
1 egg, beaten to blend (glaze)

Directions

1

Mix water, yeast and sugar in large bowl, stirring to disolve yeast. Let stand until foamy, about 10 minutes. Mix in milk, mustard and salt. Gradually mix in enough flour to form soft and slightly sticky dough. Turn out dough onto lighly floured surface and knead until smooth and elastic, about 10 minutes. Lighly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Grease 7 1/2x3 1/2x 2 1/4 loaf pan. Punch down dough. Turn out dough onto ligltly floured surface. Pinch off 1/2 inch piece of dough and roll into a ball. Repeat with remaining dough. Arrange 1/2 of dough in bottom of prepared pan. Sprinkle with 1 tbs. onion, then 1/2 cup cheese and 1/2 tsp. celery seeds. Cover with remaining dough balls. Sprinkle with remaining onion, cheese and celery seeds. Cover pan with plastic wrap. Let dough rise in warm draft-free area until it just reaches top of pan, about 1 hour. Preheat oven to 375 deg. F. Brush loaf with egg glaze. Bake until top is golden brown and bread sounds hollow when tapped on bottom, about 45 min. Cool brad in pan 15 min. Tur out bread onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temp)