There are two savory breads that I really love - sun dried tomato with basil and cheesy herb bread. This bread has the most wonderful flavor with the cheddar cheese and combination of herbs - the dill is a perfect touch and I also like to add a tablespoon of chives. This is a perfect bread to accompany soups, stews and pasta.
CHEESY HERB BREAD
2 pkgs. dry yeast
1/4 c. lukewarm water
1 3/4 c. skim milk
2 1/2 tbsp. sugar
1 tsp. salt
6 c. sifted flour
2 tbsp. oil
2 c. shredded cheddar
1/2 tsp. dill
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. basil
Dissolve yeast in lukewarm water. Mix sugar and milk together and add to the yeast. To this mixture add salt and 3 cups flour. Beat until smooth. Add oil, cheese, and herbs. Gradually mix in the remaining flour until dough is stiff enough to handle. Knead dough until it is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides, cover with a cloth and let rise in a warm place until double in size.
Divide into 2 equal parts, shape into loaves and place in two 10 x 5 loaf pans. Cover and let rise again until doubled.
Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and continue baking for 30 minutes longer. Remove bread from pans. Cool on wire rack.
CHEESY HERB BREAD
2 pkgs. dry yeast
1/4 c. lukewarm water
1 3/4 c. skim milk
2 1/2 tbsp. sugar
1 tsp. salt
6 c. sifted flour
2 tbsp. oil
2 c. shredded cheddar
1/2 tsp. dill
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. basil
Dissolve yeast in lukewarm water. Mix sugar and milk together and add to the yeast. To this mixture add salt and 3 cups flour. Beat until smooth. Add oil, cheese, and herbs. Gradually mix in the remaining flour until dough is stiff enough to handle. Knead dough until it is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides, cover with a cloth and let rise in a warm place until double in size.
Divide into 2 equal parts, shape into loaves and place in two 10 x 5 loaf pans. Cover and let rise again until doubled.
Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and continue baking for 30 minutes longer. Remove bread from pans. Cool on wire rack.
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