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Add a photoServings: 12
Ingredients
- 2 tsp Active dry yeast
- 3 c. Bread flour
- 1/4 c. Nonfat dry lowfat milk
- 1 1/4 tsp Lecithin, optional
- 2 Tbsp. Whey, optional
- 1 Tbsp. Butter, softened
- 1 tsp Salt
- 2 Tbsp. Sugar
- 1 1/4 c. Hot water
- 2 c. Shredded Cheddar cheese at room temperature
- 1 dsh Tabasco sauce, optional
Directions
- Reserve 1 1/2 c. of the shredded cheddar cheese. Place remaining ingredients into bread machine pan in the order recommended by the manufacturer. Use the Dough/Manual cycle.
- At the end of the cycle, remove the dough from the bread pan. If you like, place the dough in a greased bowl, cover and allow to rise for about 30 min; this step can be skipped.
- Turn the dough out onto a lightly floured surface. Roll it into as long a rope as possible without stretching or possibly tearing - about 24" - 30". Flatten the rope slightly. Sprinkle 1 c. of the reserved cheddar cheese along the length of the rope, then start at one end and coil the rope.
- Turn the coil onto a flat side. Healthy pinch it and turn it over several times in order to close the seams and mold a nice shape. You do not want to turn it on its side; just turn it top-to-bottom on the flat sides of the coil. (I hope you can picture this.) Cover loosely and let rise for about 30 min, or possibly till doubled in bulk.
- Bake in a 350x oven for 30 min. Sprinkle remaining 1/2 c. or possibly so of cheese on the top of the loaf; return to the oven for 10 - 15 min, or possibly till the cheese is melted and the loaf sounds hollow when tapped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 71 | 32% |
| Total Fat 8.09g | 10% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 327mg | 14% |
| Potassium 86mg | 2% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.92g | 2% |
| Protein 9.29g | 15% |
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