This recipe was adapted from http://www.redstaryeast.com/our-best-recipes/breads-rolls-and-more/easy-cheesy-loaf
I drastically reduced the salt (from 1 teaspoon to 1/4 teaspoon) and cut the yeast in half. The result is an easy recipe for a very flavorful cheesy low-sodium bread.
- 2 and ½ cups all-purpose flour
- 2½ teaspoons Active Dry Yeast
- 2 tablespoons sugar
- ¼ tsp salt
- ½ cup skim milk
- ½ cup water
- ¼ cup unsalted butter
- 1 egg, lightly beaten
- (optional)1 tablespoon sesame seeds
- ¼ cup unsalted butter, softened
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon garlic powder ¼ tsp
- 1 cup cheddar cheese, shredded
- Grease a 12-cup Bundt® pan (or 10-inch tubed cake pan) well and set aside
- In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well.
- In saucepan, heat milk, water and butter until warm (120-130°F — use a thermometer to be sure; butter does not need to melt completely).
- Add egg to the milk mixture, blending well.
- Mix liquid mixture into flour mixture, blending at low speed until moistened. Then beat 3 minutes at medium speed using a mixture or by hand.
- By hand, gradually stir in remaining 1 cup of flour, mixing well to make a stiff batter.
- Prepare the filling using a separate small bowl: mix the ¼ cup softened butter, Italian seasoning, and garlic powder, blending the spices well with the butter. Then add the cheese and mix well.
- Optional: Sprinkle sesame seed in well-greased pan.
- Spread half of batter in pan. Then spoon the filling over batter, one small spoonful at a time. (Don’t worry about covering the entire surface of the batter, just distribute the filling more or less evenly over the batter. Then spread the remaining batter over the filling.
- Cover the pan with plastic wrap and let the batter rise until double. (If the room temperature is 75-85 degrees, the batter will need about 50-60 minutes to rise. If the room is cooler, the batter will require more time.) After 40 minutes, preheat the oven to 350 degrees, and check the batter every 5 minutes or so. (You don’t want your batter to rise more than double.)
- Bake in the middle of the oven preheated to 350°F for 35 to 40 minutes until golden brown.
- Invert onto serving plate and cool before slicing.
According to our estimates, one serving of this bread will contain 90 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 90 mg of sodium per serving implies that this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 9% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
