Recipe: Sesame Cheddar Bread or Dinner Rolls (King Arthur Flour)

SESAME CHEDDAR BREAD

2 cups warm water
1/4 cup sugar
2 tablespoons active dry yeast
6 cups unbleached all purpose flour, divided use
2 teaspoons salt
2 eggs, beaten slightly
2 tablespoons butter, softened
1/2 cup sesame seeds, toasted
3 cups shredded sharp cheddar cheese

Toast sesame seeds in a small sauce pan over medium heat, until golden in color, stirring often, about 5 to 7 minutes. Cool before adding to dough.

Dissolve the sugar and yeast in the water in that order. Stir in 2 cups of flour and then the salt. Add the eggs, butter, sesame seeds and 2 cups of the cheese. Beat this mixture vigorously for 2 minutes. Gradually add the remaining flour until you have dough stiff enough to knead.

Turn the dough out of the bowl onto a flour-sprinkled kneading surface and knead until the dough is smooth and elastic. Put the dough into a greased bowl, turn once to grease the top surface, cover with a damp towel and let rise until doubled, 1 to 1 1/2 hours.

Turn the dough out onto your kneading surface which you've dusted with flour. Flatten it with the heels of your hands until it's about a 15 inch square. Sprinkle with the remaining cheese, roll the dough up and knead a few times so the cheese is marbled throughout the dough. Cover with a damp towel and let rest for 5 minutes.

Divide the dough into thirds. Roll each third into a rope about 18 inches long. Lay the ropes side by side on a lightly greased 10 X 14 inch baking sheet. Braid into a loaf, tucking ends. Cover and let rise until doubled. About 45 minutes.

About 15 minutes before you want to bake bread, preheat oven to 375 degrees F.

Bake for 35-45 minutes.

SHAPING VARIATIONS:

PAN LOAVES:
Divide the dough into 2 pieces. Shape and place in two lightly greased bread pans. Bake for 30-35 minutes at 375 degrees F.

DINNER ROLLS:
Divide the dough into 36 pieces, shape into balls and place in well greased muffin tins. Bake at 400 degrees F for 15-20 minutes.

Servings: 8
Source: King Arthur Flour 200th Anniversary Cookbook