Cheddar Cheese & Dill Bread - Bread Machine
Bread Machine Cheddar & Dill Bread
2 lb Loaf
Water: 1 ½ cups (360 g)
Melted butter: 4 tablespoons (56 g)
Sugar: 1 ½ teaspoons (6 g)
Bread flour: 4 cups (480 g)
Dill weed: 1 tablespoon dried (4 g) or 4 tablespoons fresh (12 g)
Salt: 2 teaspoons (12 g)
Instant yeast: 2 teaspoons (6 g)
Shredded cheddar cheese: 1 ½ to 1 ⅔ cups (170–190 g)
1.5 lb Loaf (the size I made)
Water: 1 cup (240 g)
Melted butter: 3 tablespoons (42 g)
Sugar: 1 teaspoon (4 g)
Bread flour: 3 cups (360 g)
Dill weed: 2 teaspoons dried (2 g) or 2 tablespoons fresh (6 g)
Salt: 1 teaspoon (6 g)
Instant yeast: 1 ½ teaspoons (4.5 g)
Shredded cheddar cheese: ¾ to 1 cup (85–115 g)
1 lb Loaf
Water: ¾ cup (180 g)
Melted butter: 2 tablespoons (28 g)
Sugar: ¾ teaspoon (3 g)
Bread flour: 2 cups (240 g)
Dill weed: 1 ½ teaspoons dried (1.5 g) or 1 tablespoon fresh (3 g)
Salt: ¾ teaspoon (4.5 g)
Instant yeast: 1 teaspoon (3 g)
Shredded cheddar cheese: ½ to ⅔ cup (57–76 g)
Bread Machine Instructions:
Add all ingredients except cheese to the bread machine loaf pan in the order listed. Choose the color crust you’d like, and choose a basic white bread setting, and press start. Be sure to check your ball of dough after 5 minutes and see if needs any additional flour or water. Add the cheese at the mix-in signal/beep, or if your bread machine doesn’t have one, add the cheese about 15 minutes after your bread machine begins mixing/kneading. If you’d like to add a sprinkle of cheese on top of your bread, add after the final rise or as the bake cycle begins.
Bread Machine Dough Cycle:
Make this loaf the exact same way as a bread machine loaf, but choose the dough cycle on your bread machine. This will take about 90 minutes. Remove dough from bread loaf pan, press out, and shape into a loaf. Place in well-oiled bread loaf pan (I use 8.5 x 4.5 size for the 1.5 lb recipe). Once it has reached over the edge of the loaf pan, place into a preheated 350-degree oven to bake for 30 minutes. Once done, remove immediately from bread machine pan for best results (can get a bit soggy due to the steam). Brush with butter if desired and cover with tea towel to cool. Slice after completely cooled for best crumb and crumble. Enjoy!
Stand Mixer:
To make this loaf with a stand mixer, I use the 1.5 lb loaf recipe for my 8.5 x 4.5-inch loaf pan. You can also double this recipe to make 2 loaves! Simply measure all ingredients into the bowl of a mixer except the cheese. Using the dough hook attachment, turn mixer on speed one or low for 1-2 minutes to combine ingredients. Check dough to see if more flour or water/milk is needed. If the dough is too wet and sticky, add about 1/8 c flour at a time until it pulls away from the bowl. If the dough is crumbly, it needs more liquids. Add about 1 Tbs of water or milk, let knead well, and reassess. Weather, climate, time of year, etc affect your dough greatly, even if you measure exactly. You will get a better bread if you read your dough. Try to make it look like mine. Let ingredients knead on speed 2 or medium-low for about 8 minutes, then add the cheese and mix until just mixed into the dough. Cover bowl with a warm, wet tea towel and let dough rise for 45 minutes to an hour, or until expanded and puffy. Punch down, turn out from bowl, press out and shape into a loaf. Place into a well-oiled loaf pan and let rise again (20 minutes to an hour depending on your altitude). Once it has reached over the edge of the loaf pan, place into a preheated 350-degree oven to bake for 30 minutes. When done, turn out immediately from the loaf pan and brush with melted butter. Wrap in a dry tea towel to cool for softest crust. Slice after cooled for best texture and crumb. Enjoy your loaf of homemade bread!
Click Here for the Printable Recipe!
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Used in this recipe:
Cast Iron Melting Pot & Silicone Basting Brush
Flour Storage Container with lid
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