Give this recipe a try. It uses yeast and cheddar cheese and comes highly recommended!
Cheese adds gusto to this exceptional loaf. For variety, make it with equal parts cheddar cheese and Monterey Jack cheese (with or without jalapeño peppers).
2/3 cup milk
1/4 cup water
3 cups bread flour
1 1/4 cups (5 ounces) shredded cheddar cheese or Monterey Jack cheese with jalapeño peppers
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
For 2-pound (22 slices)
3/4 cup milk
1/2 cup water
4 cups bread flour
1 2/3 cups (about 7 ounces) shredded cheddar cheese or Monterey Jack cheese with jalapeño peppers
3 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeast
1. Select the loaf size. Add the ingredients to the machine according to the manufacturers directions. Select the basic white bread cycle. If available, try the light-crust color setting. Makes 1 1/2-pound* (16 slices)
Nutrition Facts per slice: 145 cal., 4 g total fat (2 g sat. fat), 23 mg chol., 164 mg sodium, 21 g carb., 1 g dietary fiber, 6 g protein.
*Note: For the 1 1/2-pound loaf, the bread machine pan must have a capacity of 10 cups or more.
**Note: Our Test Kitchen recommends 1 egg for either size loaf.