Cheddar Cheese Wholewheat Bread

This bread is so delicious I ate the whole loaf in 1 and a half day. It's cheesy and crusty (from burnt cheese) and soft and chewy. I so wanted to bake another loaf but I won't be able to stop myself from devouring it again. So good it's bad.


Cheese overload.

Ingredients

• 8 oz wholewheat flour (I used 4 oz traditional wholewheat flour and 4 oz white wholewheat flour.)


• 4 oz bread flour


• 2 1/2 teaspoon instant yeast


• 1 teaspoon salt


• 8 oz water


• 1 oz light tasting olive oil


• 8 oz diced cheddar cheese (I used Dubliner aged Irish cheddar cheese.)

Directions

1. Combine flour, yeast and salt in a bowl of an electric mixer. Add water and oil. Turn on the mixer at the lowest speed with a paddle hook.


2. After everything is wet, change to a bread hook and mix at slow speed until you get smooth dough - about 10 minutes. Knead in cheese. Let rise in the bowl, covered with a plastic wrap for about 1 and a half hour.


3. Grease a bread pan. Shape the dough into loaf (gently flatten the dough on floured counter top, fold the bottom half to the middle, fold the top half, crimp the edges close. Roll back and fourth to get the desired shape.) Let rise in the pan covered with plastic wrap for another 1 and a half hour or until the dough rise over the top of the pan.


4. 30 minutes before the dough is ready, preheat the oven to 350 degrees. Bake for 35 to 40 minutes.


5. Turn out of the bread pan and let cool on a cooling rack for at least 1 hour before devouring. It's really great warm. Next time I might bake into rolls, so I won't have to wait.