Herb-Cheddar Bread

Makes 2
Prep 20 m
Bake 40 - 45 m
Cook 3 m

Ingredients

Directions

  1. 1 of 8 Bring milk to a boil in saucepan. Remove from heat. Stir in shortening, sugar and salt until shortening is melted. Pour into large bowl. Let cool.
  2. 2 of 8 Sprinkle yeast over warm water in small cup. Let stand 5 minutes. Stir to dissolve yeast. Add to milk mixture.
  3. 3 of 8 Add 2 cups flour to milk mixture. Beat on low until combined; beat on medium 3 minutes. Stir in 3 cups flour until dough comes together. Turn out onto lightly floured surface. Knead in another 1/2 cup flour. If still sticky, knead in up to 1/2 cup flour. Knead another 10 minutes until smooth and elastic. Shape into ball. Place in lightly oiled bowl; turn to coat. Cover; let rise in warm place about 1-1/2 hours or until doubled in size.
  4. 4 of 8 Heat butter in skillet; add scallions, garlic, thyme; cook 3 minutes. Stir in cayenne. Let cool.
  5. 5 of 8 Punch down dough. Divide in half; shape each into a ball. On floured surface, roll a ball into 12 x 9-inch rectangle. Brush egg wash over dough, leaving 1-inch border all round. Spread half of scallion mixture over egg-washed part. Sprinkle half of shredded cheese over scallion. Starting at a short end, tightly roll up dough, jelly-roll style. Pinch ends closed, Coat 9 x 5-inch loaf pan with spray. Place roll, seam side down, in pan. Repeat with other half of dough.
  6. 6 of 8 Brush loaves with remaining egg wash. Cover; let rise 45 minutes or until doubled in size.
  7. 7 of 8 Heat oven to 375 degrees F. With knife, make slash down center of bread.
  8. 8 of 8 Bake in center of 375 degrees F oven 40 to 45 minutes, until golden brown and hollow-sounding when tapped. Cool breads on racks. Wrap; refrigerate up to 3 days, freeze up to 1 month.
Nutrition Information for Herb-Cheddar Bread
Servings Per Recipe: 2
Per Serving: 2 g sat. fat, 15 mg chol., 5 g Fat, total, 22 g carb., 1 g fiber, 5 g pro., 146 kcal cal., 217 mg sodium