Cheddar Loaf

Rose Levy Beranbaum is one of my cookbook heroes - her recipes almost guarantee success. This cheddar loaf is another winner. Yes, just like most other breads this is an all-day affair (two days if you opt for the "full flavor variation"). But its well worth it, especially if you're a fan of cheese. I got a huge chunk of mimolette as a gift and used it in place of the cheddar with great results. The other ingredients are probably ones you already have in your kitchen - instant yeast, dijon mustard, cayenne, dry milk, etc. The bread is great for sandwiches. I also found myself just eating it plain. The entire loaf disappeared very, very (embarassingly) quick!