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Italian Cheese Bread
Reviews:
November 18, 2008

I don't have a bread maker, but I do have a Kitchen Aid mixer. I thought this would be a nice challenge for me to try. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes. Then, I added in all the dry ingredients. (I cut back on the pepper a bit and added garlic powder, but kept everything else the same.) I added in the cheese last, using sharp cheddar. When I used the dough hook, I had to add a tbsp. of oil to get the ingredients to grab together and jump on the hook. I kneaded it for about five minutes with the hook, then set the dough in a oiled bowl on my warm oven to rise, covered with saran wrap and a towel. I let it rise twice, once for an hour in the bowl and once in the bread pan for a half hour. Then, I baked it in a 350* oven for about a half hour or so. (I don't usually time my breads. My instincts are pretty good about when it smells done.) This smells heavenly. I can't wait to serve it with dinner. Super easy for me. A bread maker is not needed for this recipe! EDITED: This turned out perfectly. Making this without a bread machine, I had no issues with the bread collapsing. And the flavor was unbelievable. I'd make this again and again.

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