I made bread this week. I tried a recipe for the first time. When I try a recipe for the first time I almost always follow the recipe.
If I think something needs to be changed I will change it in the future. I do not understand when people say a certain recipe does not work.
Then they add well I did this instead of that or I didn’t have this ingredient so I used this instead. Well, no wonder it did not turn out. Do not complain if you did not follow the recipe. If you followed the recipe and it still was bad then it probably was the recipe but follow it the first time. Cooking is a science treat it that way and things will usually turn out.
I usually add whole wheat to my bread. But since I try to follow the recipe the first time I used all regular flour. I must say I think this is one recipe that just would not be as good with whole wheat. This bread was wonderful just like it is. It had great flavor and was easy to make. We had it with pasta on Monday and again tonight with soup. I will be making this one again.
Italian Cheese Bread
A delicious homemade cheese bread with multiple kinds of cheese.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 3 cups warm water (about 110° to 115°)
- 3 tablespoons shortening
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 7 to 8 cups all-purpose flour
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- In a large mixing bowl, dissolve yeast in warm water.
- Add the shortening, sugar, salt and 4 cups flour.
- Beat until smooth.
- Add the cheeses, garlic powder and onion powder.
- Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Do not let rise.
- Divide in half; shape into two loaves.
- Place in two greased 9-in. x 5-in. x 3-in. loaf pans.
- Do no let rise.
- Bake at 350° for 25-30 minutes or until golden brown.
- Remove from pans to wire racks to cool.
- Store in the refrigerator.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 1094Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 71mgCarbohydrates: 225gFiber: 8gSugar: 2gProtein: 31g
Nutritional values are approximate and aren't always accurate.
Do you have one of those bread-slicing guides? I always want to make bread but the one time I tried the slices came out so uneven just fell apart. If you do use one, where can they be purchased?
No, I do not have one of those slicing guides. I think they look neat though. My trick is just a good bread knife. It has a different edge, if you have not seen one. I also try and wait until the bread cools. I always slices better when cool. You might be able to get one of those slicing guides at Linen and Things or Bed Bath and Beyond.
Ready…set…go! Okay, I think I’m ready to try my hand at baking bread for the first time ever. Eeek! I’m going to start with this recipe because I don’t have to wait for the bread to rise – that seems like one less thing to worry about. Wish me luck! 🙂
Hi Amanda. I hope you let me know how it turns out. I hope it goes well. And if it doesn’t don’t give up. Bread things can be a bit “picky” to make.
Have you ever used a bread machine? Do you know if recipies need to be altered to use them in a bread machine?
@mrsshanip, I have used a bread machine some, but not that much. I think you could probably cut this recipe down, like maybe half or in thirds and try it in a machine. Bread recipes are often very similar, so I would compare it to another bread machine recipe and figure it out from there. If you have a bread machine recipe that calls for 3 1/2 cups of flour that works in your machine and the other ingredients like liquid and yeast are about the same I would just cut this in half and do the adding of in ingredients in the same basic order of bread machine recipes. Or adjust it for the amounts that are needed for your machine. I hope that makes sense and helps. And I hope you enjoy it.