Mom's Cheese Bread

I am a big fan of cheese bread, but there has never been one that compares to my mother's recipe.  This bread is very heavy so we reserve it for holidays or special occasions.  But the texture and massive pockets or cheese are out of this world.  I'm making this for Thanksgiving this year and I am very thankful for my mother who created this out of thin air.

As usual, the amounts are approximate.  You are looking for a resulting batter that is very sticky and yet pourable, similar to a brownie batter.  We use a bundt pan to bake this bread.  But be careful with the bundt you use as they seem to be smaller than traditional bundts of the past.  I have the Nordicware 60th anniversary 15-cup model which has more than enough capacity.  Some bundts can be as small as 9 cups which will cause some over flowing in the oven.

Due to the density, we are using the equivalent of 2 packets of yeast.  However, this comes together similar to a quick bread in that there is no time devoted to rising.  All of the rising/overflowing will occur in the oven.  Due to this, there is limited development of gluten.  So the bread comes out soft with a medium crumb and a texture that will have you wanting a big piece for seconds.

Ingredients:

• 1/2 lb Swiss, cut into 1/2" cubes
• 1/2 lb Cheddar, cut into 1/2" cubes
• 1 C Parmesan, grated
• 4 1/2 C All Purpose Flour
• 4 T Granulated Sugar
• 2 t Salt
• 2 scant T Yeast, (2 packages)
• 1 C Warm Water (between 90 and 100 degrees F)
• 1 C Unsalted Butter, melted and cooled slightly
• 6 Eggs, at room temperature, lightly beaten

Preheat the oven to 350 degrees F.

Proof the yeast in one cup water with the sugar.  The water should not feel cold or hot to the touch.  Too cold and the proof will take a long time.  Too hot and you might kill the yeast.  Essentially you are looking for body temperature, so it will feel neutral to you.  Proofed yeast will look like a murky beer with a nice head of foam.

Combine the flour, salt, and grated Parmesan.  Add in the eggs and yeast and stir to combine.  Fold in the cubes of cheese and stir to distribute.

Spray or butter the bundt pan for easy release.  Bake on top of a cookie sheet or sheet pan to catch any overflow... just in case.  If there is any overflow, it makes for a lovely appetizer.  Approximately 40 minutes.

Bake until golden brown on top.  Allow to cool slightly in the pan before turning out.  But serve warm.