As far as making it, it was super simple. I used my Kitchen Aid from beginning to end. I proofed the yeast with the warm buttermilk and sugar for ten minutes, then added the remaining dry ingredients and cheese. I did use half sharp cheddar and half extra sharp white cheddar. I kneaded it with my bread hook for five minutes BUT I did have issues with dry dough. It took me four tablespoons to finally get the dough to form into a ball and jump on the hook. I greased my largest bowl and let the bread rise (covered with plastic wrap) on my warm oven for an hour, then formed it into a loaf and stuck it in the loaf pan to rise again for about a half hour. I baked it at 350 until it looked and smelled done. (I usually can tell, the top is nice and brown and thumps hollow when you tap the top.) I'm serving this with LandmarkPatty's Chicken Taco Soup. I'll update my review once we try it. Just on making it, it was pretty easy. EDITED: This bread was okay. It baked up with a bunch of huge holes in the middle and it tasted like Better Cheddars. It might be okay for others, but for us, no. We'll try other bread recipes.
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