Sesame Cheddar Bread

Here’s what my Mom had to say about it:

“Without a doubt, this is one of my family’s favorite breads. They love the flavor of toasted sesame seeds and sharp Cheddar cheese. The cheese is added in two stages producing a mild cheese-flavored dough with large shreds of cheese marbled throughout.” — Betsy Oppenneer

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Sesame Cheddar Bread

Without a doubt, this is one of my family’s favorite breads. They love the flavor of toasted sesame seeds and sharp Cheddar cheese. The cheese is added in two stages producing a mild cheese-flavored dough with large shreds of cheese marbled throughout.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author Betsy Oppenneer

Ingredients

  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • 2 cups warm water about 110 degrees
  • ¼ cup granulated sugar
  • 2 tablespoons soft butter
  • 2 teaspoons salt
  • 2 eggs slightly beaten
  • ½ cup sesame seeds toasted
  • 5½-6½ cups unbleached flour
  • 3 cups shredded cheddar cheese divided

Instructions

  1. In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.

  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.

  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

  5. Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.

  6. Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

  7. About 10 minutes before baking, preheat oven to 375 degrees.

  8. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

  9. Immediately remove bread from pans and cool on a rack.

Recipe Notes

To toast sesame seeds, put them in a small saucepan over medium heat. Stir occasionally until the seeds turn a golden color, about 7 minutes. Cool before using in yeast dough. Heat kills the yeast.

Family Rating System: 4.25 out of 5 (Opa: 5, Becca: 5, Ty: 5, Sawyer: 2)  huh

A brief rant… So – this one really ought to be a 5 out of 5 because, damn is it yummy. Just goes to show the power of a single vote. Remember that, kids – your voice matters. An eleven year old’s dislike of “bits” in his bread shouldn’t drag a 5 to a 4.25. That’s unconscionable, I say!

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