Chunky Cheese Bread

In her book A Passion for Baking, about which I have mixed feelings, and from which I get mixed results, Marcy Goldman claims that "this recipe alone is worth the price of the book."

A bold statement. One I was willing to test. Lucky for her (and me, and you) it proved to be true.You've got a rich egg bread dough. Add in 800 cups of shredded and cubed cheese, cut it all in and put it all back together and bake into loaves. Then eat it warm or toasted, use for egg or ham or bacon sandwiches, spread it with apple butter or pizza sauce. The possibilities do boggle the mind. And water the mouth.

A few notes:

• Marcy uses all cheddar cheese. I went rummaging in the fridge drawer and used a combination of cheddar, Swiss, a little jack, and some 2% cheese in the back to make the total amount. Turned out great.
• She also always says to place loaf pans on a baking sheet lined with parchment paper. That's to prevent burning but I think it's generally unnecessary and usually skip that step. DON'T skip it for this - the cheese overflows and melts all over the place (see above photo!), so you definitely want parchment under there to catch it and give you easy clean-up.
• Goldman sprinkles the bread with sesame seeds and seasoned salt. I didn't have any seeds so I just left them out; the seasoned salt was good but I love it on anything. She suggests using any topping/seasoning you like on top, like Italian seasoning or garlic salt for zip. Go wild. That's really what this bread is about.

Chunky Cheese Bread
1 1/2 cups warm water (100-110 degrees F)
2 T rapid-rise yeast
1/4 cup sugar
2 1/2 tsp salt
1 1/2 tsp dry mustard
2 large eggs
1/4 cup vegetable oil
2 T unsalted butter, softened
5 to 6 cups bread flour
2 cups shredded Cheddar cheese
2 scan cups cubed Cheddar cheese
2 T olive oil or melted butter
1 tsp seasoned salt or garlic salt
Sesame seeds

1. Generously grease two 8x4 inch or 9x5 inch loaf pans (otherwise they'll stick.)

2. In mixer bowl, combine water, yeast and a pinch of sugar. Let stand a few minutes. Briskly whisk in sugar, salt, mustard, eggs, oil, butter and half of bread flour and mix. Begin kneading dough with dough hook on lowest speed 5 to 8 minutes, adding more flour as necessary to make a soft, elastic dough. Form into a ball in mixing bowl, spray lightly with nonstick cooking spray, and cover entire mixer and bowl with large clear plastic bag*. Let dough rise 30 minutes.
(* Or place in separate greased bowl and cover with plastic wrap to let rise.)

3. Turn out dough onto lightly floured surface and gently deflate. Divide dough in half. Press each half into an oval and distribute 1 cup shredded cheese over each. Press in cheese and roll up each section into a jellyroll.

4. I LOVE THIS STEP! Using a dough cutter or sharp knife, cut each jellyroll into thick slices and then in half - basically into odd-sized chunks of dough. Arrange chunks of dough in loaf pans. Scatter cubed cheese over chunks of dough, drizzle with oil or butter, and scatter on seasoned salt and sesame seeds.

5. Place loaves on a baking sheet lined with parchment paper and cover loosely with plastic wrap. Let rise 30 to 45 minutes until quite puffy.

6. Preheat oven to 350. Bake until well browned and sizzling (wow!) and cheese is melted, about 35 to 40 minutes. Cool in pan 10 minutes before removing and serving. Makes 2 loaves
Recipe from Marcy Goldman