I found this recipe in my mom’s recipe box, written in her distinctive left-handed, Palmer method-instructed, elegant handwriting. My mom loved to make bread, and always did so by hand. I also enjoy making bread, but mostly for the end product, so I cheat with modern appliances. I have adapted this recipe for the modern (read: lazy) cook.

This was a favorite of my grandfather, Papa Tucker. It is very good toasted with butter and makes unbelievable grilled cheese sandwiches.

Country Cheese Bread

1 ½ Cups milk

2 Tablespoons sugar

1 Tablespoon Kosher salt

¼ Cup (1/2 stick) butter

1 Teaspoon ground black pepper

6-7 Cups flour (5 cups bread flour, 1 cup whole wheat + more for bench)

7 ounces grated sharp cheddar cheese*

2 packages yeast (or 4 teaspoons)

1 cup lukewarm water (not more than 110 degrees)

Olive oil

1 egg, beaten (for egg wash)

In a microwave safe bowl or large Pyrex measuring cup, heat milk, butter, sugar, salt and pepper about 2 minutes or until butter is melted.  

In the bowl of a stand mixer fitted with the dough hook, mix 2 cups of bread flour with milk mixture and cheese.

Dissolve yeast in water and add to milk and cheese mixture, mix until combined.

With mixer running, add remaining flour a little at a time to form soft dough.

Add olive oil to edge of bowl and turn dough to coat. Cover with a clean, damp tea towel or plastic wrap and let rise 1 hour.

Punch down dough and knead lightly. Divide dough into 2 parts, shape and put into greased 9 x 5 loaf pans, rise 1 hour. (I usually make 1 sandwich-style loaf and use the other half of the dough for calzones, rolls or to braid into a circle.)

Paint loaves with egg wash and bake in 400 degree oven 30-40 minutes. Don’t under bake - the crust should have a deep golden brown color - err on the side of baking too long rather than not enough. Cool loaf before slicing.

*I buy an 8 ounce block of sharp cheddar and cut off 1/8, then grate by hand or with a food processor.