Recipe: Cheese Bread (not sourdough)

This is my second bread-of-the-month bread -- a cheese bread. Not the kind of cheese bread that's regular bread with cheese melted into it, but bread with cheese baked in for flavor. I decided not to go with a sourdough on this one, because I was experimenting with the dairy (and the dough was pretty wet and dense), so I wanted to keep the yeast variable stable. I may try to make a sourdough cheese bread later.

This recipe makes two good-sized loaves, but it could be halved fairly easily. (This time I made one full-size loaf, to mail off, and three little loaflets about the size you'd get as starter bread at Spaghetti Factory or Outback. This is because an uncut loaf stales less quickly than a cut one, so the bread stays fresh longer if I make it into small loaves that can be devoured in a day or two.) It also uses weight measures rather than volume ones, and even so may take some tinkering, depending on how wet your cheese and yogurt are. If you don't have a kitchen scale, you can find flour and water weight-to-volume estimates online. I've included rough (very rough) volume estimates for the cheese and yogurt.

( Cheese Bread )

( In the end, it looks like this: )