Another recipe from Doris Brett’s Australian Bread Book – a delicious cheese-filled bread which is wonderfully flavoursome. It would be gorgeous with soup or pasta, in thick warm slices, scented with sharp cheese.
3 1/2 teaspoons (two 7g sachets) dried yeast
1/2 cup lukewarm water
100g melted butter
1 cup milk
3 1/2 cups grated very tasty cheese
1/4 cup white sugar
3 teaspoons salt
2 1/4 cups white flour
2 cups wholemeal flour
Dissolve the yeast in the lukewarm water with 1/4 teaspoon sugar. Stand for 5 minutes until the yeast is frothy.
Meanwhile, in a large bowl mix together the melted butter, milk, remaining sugar and salt. Cool until lukewarm and then add the frothy yeast mixture.
Add 1/2 cup flour, and beat well. Add the grated tasty cheese, followed by three cups of flour, a cup at a time. Mix thoroughly.
Add the final 3/4 cup flour slowly, until the mixture has formed a dough. Remove the dough from the bowl and knead for 15 minutes, until the dough is smooth (although the cheese will still be lumpy) and elastic.
Brush a large bowl with oil, place the dough in it, and loosely cover it. Leave until it doubles in size.
Punch the dough down and knead briefly. Either shape it into rolls in a greased muffin tin or a baking tray, or place dough in a bread loaf tin. Bake in a preheated oven at 190C, for 15 minutes for the rolls, or 30 minutes for the loaf. To test whether it’s done, tap the bottom of the loaf – it should sound crisp and hollow.