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Egg-free cheese bread

Submitted by on Sunday, 25 January 2009 No Comment

I  knew the recipe for chili cheese bread would be a can’t-miss with Big Guy. What’s not to love in a combination of two of his favorite things:  Cheese and bread.

And love it he did, once  I removed the offending chilis, that is. He has no tolerance for the hot stuff, plus the presence of green or red dots in his bread would arouse immediate suspicions.

Come to think of it, I love it, too. It’s adapted from The Bread Machine Book, so it’s really simple to make. One of these days, though, I’m going to find a way to sneak the chilis back in.

Cheese bread

A one-pound loaf

  • 1 eggs’ worth of egg replacer whipped in 2 tbl. water – I’ve tested with Ener G egg only.
  • 1/2 c. milk
  • 2/3 c. grated sharp cheddar cheese
  • 2 tbl. melted butter
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 c. bread flour
  • 1 c. white whole wheat flour
  • 1 1/2 tsp. yeast

Put ingredients in bread machine in order listed and set for dough cycle. When machine is finished, shape into a loaf and bake at 350 degrees for 30 minutes.

I give ours an extra cheesy boost by flattening the dough, sprinkling on additional cheddar, rolling up jelly roll style and then shaping. You have to be careful, though, that you don’t create air pockets in the dough while doing this or your loaf will have a hole in it. Big Guy actually kind of likes it that way – it’s proof that the cheese is present.

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Copyright 2009 Debra Legg. All rights reserved.

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