Yeast Breads: Havarti Raisin Loaf

There are a lot of excellent cheeses in the world, and Havarti is among the best. But if you're not fond of Havarti, or you prefer another cheese, this bread is quite adaptable. You can use Swiss cheese, gouda, or even cheddar. The raisins are also optional, so if you don't like raisins, leave them out.


Ingredients


3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
1 tbsp sugar
1 tsp salt
⅔ cup milk
⅓ cup butter or margarine, softened
3 eggs
½ cup Havarti cheese, shredded
½ cup raisins (optional)


Preparation


Because we're not using traditional yeast, it does not have to be dissolved. So place all ingredients except raisins in a large bowl and blend until you have a soft dough. Fold in raisins. Turn dough out onto a floured surface and knead for 5 to 10 minutes, until dough develops its elasticity. Place dough in an oiled bowl and cover lightly. Let rise in a warm place until doubled in size, about 1 hour.


Punch down dough to remove all air bubbles. Shape into an oblong loaf on a prepared baking sheet. Cover once again and let rise until double in size, this time about 45 minutes. Heat oven to 375°F. Uncover loaf and use a bread lame or sharp knife to score the top of the dough with diagonal slashes. Three or four slashes should be sufficient.


If desired, you may coat the loaf with an egg wash. Bake for 25 to 30 minutes, until the loaf is browned and sounds hollow when tapped. Cool on the pan for at least 20 minutes before slicing.