Cheddar Cheese and Broccoli Bread - Recipe

 Good morning,

Yesterday I was on my way into Meijer to pick up a few groceries when my Blackberry beeped to tell me I had a new email.  It was a comment on yesterday's bread recipe post from Wanda who mentioned she would like to make cheese broccoli bread with a crusty crust.

I planned to make bread anyway so I picked up some cheese and broccoli and came home to make the bread you see above.  I wrote down the recipe and it is below if you'd like to try it. 

Be sure to read all the way through the recipe before you start because some of the cheese is added near the end of the process.  This is to be sure there are some little chunks of cheese in the bread after baking.  This one is very chewy inside and crusty outside. 

Wanda, if you make this, please let me know how you like it.

I've gotten the thumbs up from my family so I'm sure I'll be making it again.

Enjoy!

Lois

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Cheddar Cheese and Broccoli Bread - Recipe

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Ingredients:

2 eggs (and a third egg to brush on dough before baking if desired)

2 T vegetable oil

2 t salt

2 T sugar

8 oz. sharp cheddar cheese - shredded (Caution read through directions. 1/4 of cheese is reserved to be added during last five minutes of kneading.)

1 cup (about 5 medium flowerettes) broccoli finely chopped

1 cup warm water

4 cups bread flour

2 t dry yeast

Directions:

Place all ingredients (EXCEPT 1/4 of shredded cheese) in large capacity bread machine in order given.

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle.

Add a little flour or water if necessary to get the correct consistency.

Add remaining cheese 5 minutes before end of cycle.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required just under an hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

I used three ceramic dishes for these loaves, but you can use 2 standard size bread pans (bake for 45 minutes) or bake directly on a bread stone.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil, divide dough and gently knead and form before placing in baking pans.

Allow to bread to rise once again; this batch took about 30 mins for the second rise.

Scramble one egg and "paint" each loaf with pastry brush being careful not pierce the loaves with the brush.

Bake at 350 degrees F for 40 mins.


For an extra crusty bread, toss 6 ice cubes into the bottom of the oven half way through baking.

Turn out to racks to cool immediately.

Click here for more of my bread recipes.

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Zojirushi BBCCX20 Home Bakery Supreme Bread Machine 

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