Nondairy Cheddar Cheese Bread - dummies

Nondairy Cheddar Cheese Bread

By Suzanne Havala Hobbs

This bread tastes rich without saturated fat because it’s made with nondairy cheese instead of traditional cheddar cheese. Serve a chunk of this dairy-free bread with a bowl of chili or soup, or toast a couple of slices for sandwiches filled with fresh veggies and splash of vinaigrette.

Preparation time: 30 minutes, plus rising time of at least 1 hour

Cooking time: 60 minutes

Yield: 2 loaves (12 slices per loaf)

6 cups all-purpose flour

1-1/2 teaspoons salt

1 tablespoon granulated sugar

1 tablespoon olive oil

1 package (1/4 ounce) active dry yeast

1-3/4 cups lukewarm water

3/4 cup cheddar-style nondairy cheese

1 tablespoon black pepper

  1. Stir together the flour, salt, sugar, and olive oil in a medium mixing bowl.

  2. Combine the yeast and water in a small cup and stir until the yeast is dissolved. Pour the yeast mixture into the flour mixture and mix thoroughly in an electric stand mixer with a dough hook, in a food processor, or with your hands.

  3. Remove the dough from the bowl, turn onto a floured surface, and knead for 10 minutes by hand or with a machine. If the dough is too dry, drizzle up to1/3 cup additional water to make the dough stick together.

  4. Rub a large bowl with olive oil. Place the dough ball in the bowl, and then turn it over once so that you lightly coat the top of the dough ball with oil. Cover the dough with a towel or waxed paper, and let it rise in a warm place (under a sunny window or on top of a warm stove, for example) until it has doubled in size, about 1 hour.

  5. On a floured surface (or in the bowl of a mixer or food processor), combine the cheese and black pepper and then knead the dough into the cheese mixture. Continue kneading for 6 or 7 minutes, or until the cheese and pepper are well incorporated into the dough.

    Add 2 teaspoons chopped dill or another favorite herb, if desired.

  6. Divide the dough into 2 balls. Place each ball into an oiled 9-x-5-x-3-inch loaf pan. Cover the loaf pans and let the dough rise for 30 minutes to 1 hour, or until it reaches to just above the top of the loaf pan. Preheat the oven to 350 degrees.

  7. Bake the loaves for 60 minutes, or until the bread is browned on top and sounds hollow when thumped with your knuckles. Remove from the oven, let cool, and serve.

Per serving: Calories 130 (11 from Fat); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 188mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 4g.