Bread Recipes

Cheddar Bundt Loaf
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Bread Batter
  • 2 1/2 cups all-purpose flour
    2 tbsp. sugar
    1 tsp. salt
    2 pkgs. active dry yeast
    1/2 cup Swiss Valley Farms milk
    1/2 cup water
    1/4 cup Swiss Valley Farms butter
    1 egg
    1 tbsp. poppy seed
    • ? cup Swiss Valley Farms
    • butter softened ? tsp. marjoram ? tsp. thyme 1 tsp. dried minced onion 1 cup (4oz.) shredded Cheddar cheese

      Prepare filling by combining butter and seasoning; mix well. Add cheese; mix well and set aside. Generously butter 10-inch Bundt or tube pan; sprinkle with poppy seed. Set aside.
      In large bowl, combine 1-1/2 cups flour, sugar, salt and dry yeast, mix well. In small saucepan, combine milk, water and butter; heat until warm (butter does not need to melt). Add warm milk mixture and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually add remaining flour, stirring to make a stiff batter. Spoon and spread remaining batter over filling. (If filling is not entirely covered, batter will cover completely after rising.) Cover and let rise in warm place until light and doubled, about 1 hour. Bake in preheated 350?F oven for 35 to 40 minutes until golden brown. Invert to immediately remove from pan.
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