quote: Schrafft's Cheese Bread
Originally posted by jtarnows
Does any one remember Schrafts in NYC? I;m trying to find a recipe for their Cheese Bread (made the best toast!)
1/4 cup warm water
2 packages active dry yeast (2 scant tablespoons)
1 3/4 cups milk, at room temperature
5 to 51/2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons unsalted butter, softened
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
Vegetable oil (for the bowl)
Mix the water and yeast, and let stand for 5 minutes.
Add the milk, flour, sugar, salt, butter and 11/2 cups of the cheese. Mix at slow speed until the ingredients are combined.
Using a dough hook, mix for 8 to 10 minutes, until the dough is well-developed. The dough will be softer than usual for a bread dough, but it should not feel sticky. If necessary, add more flour.
Remove the dough from the bowl. Add a tiny bit of oil to the bowl. Return the ball of dough to the bowl and turn to coat it lightly with oil. Cover and let stand in a warm place until doubled in bulk. This will take 30 to 60 minutes.
Punch the dough down. Sprinkle on the remaining 1/2 cup of cheese and knead the cheese in only enough to incorporate it. Do not knead the dough too much while doing this.
Divide the dough in half. Shape each piece into a loaf and place in 2 greased loaf pans, each about 8- by 5- by 3-inches. Cover the pans with a clean dish towel and let the loaves rise again, this time until well above the rim of the pans, about 30 minutes.
Preheat the oven to 375 degrees.
Brush the tops of the loaves with water. Place in the oven. For optimum crust, place a pan of water under the loaf pans, and after the loaf pans are in place on the shelf above, put a heated brick or piece of metal in the water to create steam. Bake with steam for about 15 minutes; then remove the pan of water and place a piece of foil in a tent shape over each loaf. Bake for an additional 35 minutes, or until the tops are nicely browned and the bottoms, when the breads are removed from their pans, make a hollow thump when tapped.
Remove the loaves from the pans immediately and let them cool thoroughly, either on a rack or by leaning the loaves against a bowl or backsplash.
To store the bread, wrap tightly in foil. Makes 2 loaves.