For dinner tonight we are having some leftover magic inspired by the competition going on over at Danny’s Kitchen – it’s going to be a cross between Jambalaya and Cajun Alfredo pasta (stay tuned…). Since this dish is probably going to be a little spicy, I thought this bread might be nice to go with the pasta. It sure does make my house smell good!
Garlic Cheese Bread
1 1/2 cups milk
1/3 cup sugar
4 tablespoons butter
1 tablespoon salt
2 cloves garlic, minced
1/2 cup warm water
2 packages active dry yeast
1 large egg
1 1/2 cup shredded sharp cheddar cheese
3 tablespoons pecorino romano cheese, grated
5 – 6 cups all-purpose flour
In a small saucepan heat milk, sugar, butter, salt and garlic until butter is melted. Remove from heat, let cool. In a large bowl combine yeast and water. Let sit until yeast is dissolved. Add in the cooled milk mixture, cheeses, egg and half of the flour. Mix well. Add in enough of the remaining flour to form a dough. Knead dough for 7 to 10 minutes until smooth and elastic. Place in oiled bowl, cover and let rise until doubled – about 1 hour. Punch down dough and form into 2 loaves. Grease two loaf pans and place dough in the pans. Cover and let rise again until doubled – about 1 hour. Brush the tops with melted butter and bake at 375 degrees for 30 minutes. Makes 2.
Enjoy! Let me know how you like it!