Cheddar Cheese Bread

Week 31

This week's host was Betsy and she choose Cheddar Cheese Bread. Recipe on page 60 of our book.

What a great choose! Our cheese loving family was excited for this week's baking.

Can you guess what I did wrong? (that question is for my baking friends) I did not read the recipe to closely. All week I was preparing for a bread that had to rise. To my surprise this bread didn't need to be risen at all. That was exciting because it meant' I could cut my baking time down to an  hour or so compared to half a day. Still, that is not the mistake I made...

Here is my batter all ready to put in the oven when I realized that the Parmesan cheese was supposed to go on the bottom of the bread pan and sprinkled on top of the bread. There is nothing more frustrating in baking then realizing you've messed up the recipe when it's to late to go back and fix it. Also, not to mention my bag of "shredded" sharp cheese instead of a block. Oops again! Now the decision to throw it away and start over or finish it the best I can. Well from my first picture you can see what choice was made. I couldn't bring myself to throw a perfectly good bread batter away. I also couldn't think of any reason why it wouldn't taste good. It just wouldn't be as cheesy. In in the oven it went and the sharp cheddar cheese went on top with more grated Parmesan as well.

Out it came! Looks really good despite my screw up, right? Right, it was really good! So, good that I was really close to making it again before our posts. Then I could see how much better it would taste with the big cheese pockets in the middle of the bread. I will be making this bread again very soon. It's a great loaf to bring to a party or have as a side at dinner on any night. It doesn't take a lot of work or time. Just make sure you have the right cheeses. 

 As you can see we couldn't wait for the bread to cool off before diving in. This is why it's crumbling a bit. The bread had a corn bread type texture to it and was very moist.

I even tried serving it the next day toasted with butter and garlic powder on top. (Got a little burnt though)

Please try this week's recipe and read the instructions carefully. Get the recipe by clicking HERE.

A Tip & A Question:

1. When you mess up a recipe always try to revive it with your own techniques. Most likely it will still be good anyway and you won't have wasted all those ingredients.
2. I wonder why the recipe uses sharp cheddar cheese because it's so strong. To my surprise it wasn't to strong, even on top of the bread. Does sharp cheddar give more of a cheesy flavor when baked?