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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Wisconsin Cheesy Bread Recipe

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This recipe for Wisconsin Cheesy Bread is from The Laroia-Nguyen Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the Bread:
• 3Ό cups (461 grams) all-purpose flour
• Ό cup (50 grams) granulated sugar
• 1 tablespoon instant (rapid-rise) yeast
• 1½ teaspoons red pepper flakes
• 1Ό teaspoons salt
• ½ cup (120 ml) warm water (110 degrees)
• 2 eggs
• 1 egg yolk
• 4 tablespoons (57 grams) unsalted butter, melted – make sure it is fully melted
• 6 ounces Monterey Jack cheese, cut into ½-inch cubes (about 1½ cups), at room temperature
• 6 ounces provolone cheese, cut into ½-inch cubes (about 1½ cups), at room temperature


For the Topping:
• 1 egg, lightly beaten
• 1 teaspoon red pepper flakes
• 1 tablespoon unsalted butter, at room temperature

Directions:
Directions:
1. Make the Bread: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter – I tried it this way first time and it gave me a hardish dough and it did not rise well – so after that I added the eggs, melted butter and water individually to the flour mix. Add the egg mixture to the flour mixture in the mixing bowl. Using a dough hook, knead on medium speed until the dough clears the bottom and sides of the bowl – I added about 1 – 2 tbsp extra warm water, 4 to 8 minutes.
2. Shape the dough into a ball and transfer to a greased bowl, turning to coat the dough. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½ to 2 hours.
3. Grease a 9-inch round cake pan; set aside.
4. Transfer the dough to an unfloured work surface and press to deflate. Roll the dough into an 18Χ12-inch rectangle with the long side parallel to the counter’s edge. Distribute the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal. Roll the log back and forth, applying gentle pressure, until it reaches 30 inches in length. (If the dough tears in any places, just pinch together to re-seal.)
5. Starting at one end, wind the log into a coil and tuck the end underneath the coil. Place the loaf in the cake pan and cover loosely with a clean kitchen towel. Allow to rise in a warm place until doubled in size, 1 to 1½ hours.
6. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
7. Brush the top of the loaf with the beaten egg, - I used milk instead of egg - then sprinkle with the red pepper flakes. Place the cake pan on a rimmed baking sheet. Bake until the loaf is golden brown, about 25 minutes. Rotate the pan 180 degrees, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190 degrees F, 25 to 30 minutes longer. When I tested the temperature it was 150F and it was not going up but the bread was fully cooked after the tenting with aluminum foil and 25 minutes.

8. Transfer the pan to a wire rack and immediately brush with the softened butter. Let cool for 10 minutes, then run a knife around the edge of the pan and turn the loaf out the wire rack. Cool for 30 minutes before slicing; serve warm or at room temperature. The bread can be kept, wrapped tightly in plastic wrap, at room temperature for up to 4 days.

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
4 hours 30 minutes

 

 

 

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