- 3 cups 12.75 oz all purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- 2 cups cheddar cheese (shredded)
- Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.
- Combine the milk, water, and oil in a separate, microwave-safe bowl or liquid measuring cup, and heat to between 120°F and 130°F. If you don’t have a thermometer, the liquid should feel hotter than warm, but not so hot that is it uncomfortable to touch.
- Pour the hot liquid over the dry ingredients in the mixing bowl.
- Beat at high speed for 1 minute. The dough will be very soft. Add cheese and mix on low to combine.
- Scoop the soft dough into the pan and spread it out evenly. Cover the pan, and let the dough rise till it’s just barely over the top of the pan. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold.
- While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, until it is golden brown and the interior temperature is 190°F. If you do not have an thermometer, the bread will sound hollow if you knock on the bottom of the pan when it is done.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Recipe adapted from King Arthur Flour