About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen "Wendy" one of our four Labrador Retrievers.

Tuesday, March 22, 2011

Cheese Whole Wheat Bread - Recipe

Good morning,

Since we got home I've made bread most days, but they are recipes I have already published.  I'm now keeping a list of the published recipes in a drawer in my bread room so I can be sure to write down any that I make that haven't appeared here yet.

So, here's another bread recipe. If you've followed my bread recipes, you know cheese is a favorite bread ingredient.  Cheese adds such a wonderful, rich texture.

If you'd like to try it, my recipe is below.




Cheesey Whole Wheat Bread


1 egg

2 T Vegetable oil

1-1/2 t salt

2 t sugar

1/2 cup Mozzarella Cheese shredded

1 cup water

1-1/2 cups whole wheat flour

2 cups bread flour

2 t dry yeast


Place all ingredients except apricots and wlanuts 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.

When first dough cycle is finished, remove dough 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 about 1 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.

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.

For this batch, I am using six mini loaf pans.

Allow bread to rise once again; this batch took about 45 mins for the second rise, then bake at 350 degrees F for 35 mins.

Turn out to racks to cool immediately.

Click here for more of my bread recipes.



Karen said...

it looks delicious..I love cheese bread and cheese scones and anything cheese really!!

Ricki Treleaven said...

This sounds delicious!!! Thanks for posting the recipe! :D

lululan said...

Hola Lois. He visitado tu tienda en etsy. Me encantan la manta. Te deseo mucha suerte.

lululan said...

Hola! pasate por mi blog. Tengo un sello para ti.

Unknown said...

Sound phenomenal! Psyched to have found your blog and look forward to following along.

~*~ saskia ~*~ said...

Hi Lois, I threw the 3 sweet Lois notes in the big giveaway hat, fingers crossed!
Enjoy your day, mine is coming to an end. I really must bake bread soon again xxxx

EG CameraGirl said...

WOW! You make a lot of bread! Cheese bread is one of my favourite kinds.

River Glorious said...

Bread flour? What if you don't have bread flour? Can I use regular flour? I found whole wheat at Fresh Mart.

Lois Evensen said...

Thanks, Saskia. You have a great give-away going. I hope everyone will check out the link to it in my sidebar.

Yes, River, you can use regular flour, but not self rising. You'll have a little different texture with regular flour, but that's OK.

Welcome ONG! You have a great blog, too. I'm glad you stopped in so I could find yours.

Thanks, everyone, for stopping by and your kind words.


Beatrice P. Boyd said...

Lois, oh my, ANOTHER wheat bread recipe for Grenville to try which he probably will this week...or soon. Thanks cause I am enjoying them too!

Lynette Killam said...

These loaves sound delicious, Lois...think I'll give them a try this weekend! Good of you to share the recipe...:)

Imagination Lane

KaHolly said...

I have tried to make bread several times to no avail. But I will try again using your recipe!!