With wind chills well below zero and still cleaning up the snow from the Blizzard, the kids are off school for the 2nd day in a row! That’s never happened before. At least yesterday they got to enjoy it. My daughter Claire and my son Mark spent hours in the back yard making forts, and digging a tunnel! They had the best time. And my son Paul and his friend made $80.00 each shoveling snow! 🙂
Today, the temperature is too dangerous to be outside any length of time, so its going to be an indoors day for sure. Luckily I have lots of baking supplies, so I made this bread.
It came from my Cooking Light Cookbook. After I started putting the ingredients in, I realized it was a recipe for a bread machine. I just put the ingredients together, and put it in my kitchen-aid mixer and let it run until it was a nice dough ball. I let it rise for a few hours, then I baked it. It turned out great!
Makes 12 slices of bread. Each slice is 181 calories, 4 fat 6 protein, .2 fiber and 28 carbs
*the original recipe called for Romano cheese, I subbed Cheddar cheese
3 cups all purpose flour
1 cup water
3 oz. cheddar cheese, shredded
3 TB. sugar
1 Tablespoon oregano
1 1/2 tablespoons olive oil
1 tsp. salt
1 package dry yeast
Add all the ingredients together in a mixer with a dough hook. I let it go for about 5 minutes, until it was a nice and smooth dough ball.
Cover and let rise for 2 hours.
In a bread pan coated with cooking spray, place the dough in the pan. Bake at 375 for 35-40 minutes until nice and browned on top. When you take it out of the pan, tap on the bottom and if it sounds hallow, its done.
Have a great day everyone! 🙂
If you love baking bread – I highly recommend my friend Zoe’s book – How to make artisan bread in 5 minutes a day. If you have never baked bread – this is a very good start! There is also gluten free version as well if you can’t have gluten.
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