Cheese Bread recipe

This sounds very tasty!  Especially like your mom suggested, toasted for breakfast....yum yum :)

Thank you!

I think I've made this exact recipe and if so, oh yeah, it's wonderful

 That sounds delish! *adds yeast to shopping list*

I was off burning a vacation day Monday and made this while baking cookies and watching "White Christmas"

My hubby loves this, so do I!  Thanks so much for the recipe!  Tell your Mom it was very easy and really went over well.   Also I told my hubby about the toasted breakfast idea so he tried it.  He loved that too!

Just to let you know.....I never make good homemade bread it always flops and this was the best I ever made, it is actually edible, lol!

I've NEVER had luck making bread but I'm going to have to try this one! 

I LOVE CHEESEBREAD!

This sounds wonderful--thank you! I can't wait to try it!

Two loaves are currently rising! Kneading for 10 minutes is much harder than I thought. LOL!

Note to those who don't read far enough ahead: start out with a very large bowl.

janobonano

Kneading for 10 minutes is much harder than I thought. LOL!

This actually was the hardest part, my hands dont always work so good.   Next time I will have Hubby knead the bread, it will be easy cause he loves the bread, lol!!!

How long do you usually let them rise for? I know it depends on room temperature, humidity and other conditions, but I just want to get an idea. After three hours they weren't quite doubled in size, but I had to get them in the oven so they'd bake in time to be ready for the dinner I was going to.

Now here is a tip that I found out the hard way.....  yeast gets old.   My thanksgiving rolls never did rise after forever.  My mom informed me that yeast gets old so I threw it all out (prolly 2yrs old at least ) I bought some fresh and made the cheese bread with it.  Much better when it rises, lol!

 I read somewhere that you can freeze yeast, it just goes dormant... I get mine at a wholesale store because I refuse to pay grocery store prices. I keep the yeast in the original tin package and roll as much air out as I can before freezing. I just finished a pack that was 3-4 years old and it was working just fine... you can freeze wheat/rye flour in zipper bags so it doesn't go rancid too.

Great tip!  I do keep my flour and corn meal in the freezer, I might do the yeast that way.  I dont make bread that often....lol, obviously. 

About the rising, I dont know if it helps but a friend a long time ago told me to set the dough on the open door of the pre-heating oven.   That's what I did dont know if that helped cause I did that with the rolls too and they were really bad, hubby was threatning to sell them on ebay as weapons...haha..he said we could throw it and knock someone out

I've always turned the oven on and after 10-15 minutes the top of the stove was warm enough to put the dough (in a tin/metal bowl).  Just throw a clean towel over the top.  Usually took approx. 2 hrs to rise.  I hope I'm doing this right....this is what the grandma used to do.