Cheddar Bundt Loaf

Course : Breads
Serves: 1
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6 tablespoons butter
1 1/2 teaspoons dehydrated minced onion
1 teaspoon dried marjoram -- crushed
1 1/2 cups cheddar cheese -- shredded
2 tablespoons poppy seeds
2 cups flour
2 tablespoons sugar
1 package active dry yeast
1/2 teaspoon salt
2/3 cup milk
2/3 cup water
1/3 cup butter
1 large egg
1 1/4 cups flour -- up to 1 1/2 cups

Preparation / Directions:

Combine butter and seasonings, mix well. Stir in cheese and set aside. Generously grease a 10" fluted tube or angel food pan; sprinkle with poppy seeds. Set aside. In mixer bowl, combine flour, sugar, yeast, and salt. Heat milk, water and butter to 120 degrees. Add to ingredients in mixer bowl. Add egg. Using flat beater, blend at low speed until moistened. Increase speed to medium, beat 3 minutes. Add 1 1/4 cups flour. Using flat beater or dough hook, blend at low speed until well mixed, about 4 minutes. Add additional flour as necessary to make a very soft dough. Spread half of dough into prepared pan, pushing to cover bottom of pan. Spread cheese mixture over dough and then add rest of dough, pushing to cover cheese mixture completely. Cover and let rise in warm place until doubled, about 1 hour. Bake at 350 degrees for 35-40 minutes or until golden brown. Remove from pan immediately.


Nutritional Information:

3694 Calories (kcal); 209g Total Fat; (50% calories from fat); 102g Protein; 353g Carbohydrate; 739mg Cholesterol; 3604mg Sodium

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