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James Beard’s Cheese Bread Recipe –Beard on Bread, Alfred A. Knopf, Inc. 1973
About the Recipe: This recipe uses a double rising to create soft textured bread that is perfect to use for sandwiches. The two golden brown loaves of bread have delightful aroma with a mild cheese flavor. They are picture perfect loaves of bread that will enhance any meal.
Recipe by: James Beard, Beard on Bread, Alfred A. Knopf, Inc. 1973
“This rather unusual bread is delicate and moist, with an intriguing bouquet and flavor. It is ideal for sandwiches, it toasts extremely well, and it makes excellent crumbs when a cheese flavored topping for certain dishes is called for. You may, of course, combine the crumbs with a little more grated Parmesan cheese.”
Cook’s Note: Mixer Method: I prepared this recipe in my mixer and used 5 cups Bread Flour. It only required about 2 minutes to form the bread dough and 5 minutes kneading by machine. I did not add additional flour since my dough was smooth and elastic in texture. My first raising was 1 hour. Then I returned the dough to my mixer to add the cheese. I used grated Parmesan and Sharp Cheddar cheese.
Notes from Original Recipe:
*instead of butter, use 1/3 cup peanut oil or olive oil
*Use fresh Parmesan or Romano only-a little over a cup or use a mixture of the two.
*Use shredded sharp Cheddar instead of the Gruyere cheese
*Bake as one loaf in a 10×4-1/2×3 inch pan, which will make a thicker more concentrated loaf and will take slightly longer to bake.
pdf for Copy of Recipe – James Beard’s Cheese Bread Recipe
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