First of all, there were some ERRORs involved in this… the cheese didn’t mix in very well with the rest of the stuff (I added it at the “raisin beep” on my bread machine), which resulted in a lot of it being on top and bubbling over, burning in the machine. Also, it seems to be in clumps in the bread rather than streaked throughout…
So next time, I will probably just make the dough in the machine or in my kitchenaid mixer, then add the cheese manually, let it rise again, and bake it in the oven. (Feel free to suggest temperature/times because I don’t know!) It could be regular bread-shaped, or as dinner rolls or breadsticks or whatever… mmm.
Here’s the recipe, which I adapted from a basic bread recipe. (T. is tablespoon, t. is teaspoon)
- 1 1/3 cups water
- 1 T. butter
- 2 T. cream cheese
- 1/2 t. salt
- 1 T. sugar
- 1/2 t. Italian seasoning
- 1 t. dried basil
- 2 t.minced garlic
- 4 cups all-purpose flour, sifted (you can substitute 1 cup for whole wheat flour if you want)
- 1 T. active dry yeast
- 3 cups of any kind of shredded cheese (I used half cheddar and half Mexican mixed)
Add everything (except the shredded cheese) to your bread machine in the recommended order, and let it do its thing. Add the cheese at the “raisin beep” … and hope yours mixes in better than mine did. I wonder if you’re supposed to take the dough out and mix it in yourself… maybe the machine isn’t supposed to do the mixing at that stage? Input?
Then let it bake. Cool, then slice. If you try to slice it when it’s hot, you’ll get frustrated, I promise.
Sooooo delicious! But see how the cheese kind of stayed mostly on one side?It would’ve been nice if it were more marbled. VERY good garlicky flavor though.
Edited to add: I just looked at the user’s manual for this machine (which my mom sent me via PDF), and you’re not supposed to have to take the dough out at any stage… the “raisin beep” tells you to add stuff, and it’s supposed to knead in itself. So I did what I was supposed to… the machine just couldn’t handle such tasty bread I guess.