Recipe: Cheese Bread

Recipe Source: The King Arthur Flour Baker's Companion.  Countryman Press, Woodstock, 2003 p. 211

The opening lines of this recipe say that it should be used for the "ultimate grilled cheese sandwich."  I've been craving grilled cheese for months.  I'm not sure why; I guess it's just one of those things.  Anyway, I'd made myself a bread the previous week to be used for sandwiches and toast, but the Spouse didn't think that the Vermont Maple-Honey Oatmeal Bread would make a good grilled cheese.  Fine.  I decided to make this just to have a bread that would make a good grilled cheese, and I can assure you that it did not disappoint in any way. 

Cheese Bread (Makes about 10 slices; approx. $0.43/slice)

2 1/4 teaspoons active dry yeast

1/4 cup lukewarm water

1 cup milk

1 1/4 teaspoons salt

1 tablespoon sugar

14 3/4 ounces flour

4 ounces cheddar cheese, grated

2 ounces grated pecorino

2 tablespoons olive oil

Equipment:

• Stand mixer
• Loaf pan

1. Combine the yeast and the sugar with the lukewarm water.  Let sit 5 - 10 minutes or until foamy.
2. Combine the yeast mixture with the remaining ingredients in the stand mixer and knead until you have a soft, smooth dough. 
3. Cover and let rise 1 hour.  It will not necessarily double in bulk, but it will get puffy and that's what you're looking for.  (If it does double, well, bonus.) 
4. Grease your loaf pan using your lubricant of choice, I used cooking spray. 
5. Transfer the dough to the loaf pan and cover.  Let rise until the outer edge is just barely over the edge of the pan, about 45 minutes.
6. Preheat your oven to 350. 
7. Bake the bread 35 - 40 minutes. 
8. Cool completely before using.