Chunky Cheese Bread For Sandwiches, Soup Dippin' Or Eatin' Plain

1. 1

   Generously grease two loaf pans; set aside.

2. 2

   In mixing bowl, whisk water and yeast, let rest 2-3 minutes.

3. 3

   Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.

4. 4

   Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.

5. 5

   Turn out dough on lightly floured table, punch down gently.

6. 6

   Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.

7. 7

   Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).

8. 8

   Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.

9. 9

   Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).

10. 10

    Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.

11. 11

    Cool in pan 10 minutes, then remove and serve.

No additional tips available.