I made this twice, because the first time I accidentally let it rise too long. I made the dough by hand and used my bread machine to bake it (for 60 minutes) - my bread machine tends to make misshapen loaves, I hate having the paddles baked in, and I live in a studio apartment with no oven. I also made a 2 lb loaf (16 servings). I replaced 1 cup of the flour with whole wheat bread flour and added 1 teaspoon vital wheat gluten. I also used 1 cup milk (whole milk) instead of dry milk powder in place of 1 cup of the water. I had to use more flour than called for, as the dough was very sticky. I'm not sure just how much I added, as I incorporated it as I was kneading the dough, but at least 1/4 cup, no more than 1/2 cup. I also buttered the loaf pan. The loaf has a moist crumb with good texture and flavor. The cheddar flavor is definitely noticable, I'm not sure why some can't taste it. Definitely use sharp cheddar like the recipe calls for. This bread makes great toast, we like to butter it and sprinkle some garlic salt on it.
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I made this twice, because the first time I accidentally let it rise too long. I made the...