Cheddar loaf from The Bread Bible by Rose Levy Beranbaum

  • ground cayenne pepper
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    See recipe for subsitutions for malt powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for subsitutions for malt powder.

  • dbuhler on May 15, 2025

    Like all of the breads in this book, I absolutely love the texture! In the baked bread (I ran out of time and made mine into rolls instead of a loaf) I didn't taste much cheese. This may have been because of the cheese I used (our regular sharp cheddar), so next time I will try a more flavorful cheddar and see if that makes a difference.

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