Bologna and Cheddar Bread

Don't how many people enjoy making fresh bread anymore, but I find it very relaxing. When I have had a particular stressful day and my patience are all but gone, kneading dough centers me, gives me back my patience and I always feel the stress just drain away! There is the extra pleasure of the scent of bread through out the whole house, that compares to nothing else! I do hope when you have time , give making bread a chance. Bring the kids on this too, one of my greatest grandson moments, was making Italian bread with Cameron, "Mr no-patience" we use to tease him. We did the bread all by hand, not even a mixer! He so enjoyed just kneading that bread, and didn't mind doing it for 15 minutes! It was the best bread I have had!

2 c warm water (110 degrees F)
2 packets instant yeast (4 1/2 tsp)
2 tbsp honey
2 tsp kosher salt
2 tbsp Kriemhild butter, softened
4 1/2 c unbleached AP flour
1/2 lb of Sunnybrook Beef Bologna
1/2 lb Mountain View Dairy mild cheddar cheese, shredded

Slice bologna lengthwise in half, then each in half again. Cut about 1/4" slice, and saute in a large skillet over medium/high heat for about 7- 10 minutes, or until slightly crisped. Remove from pan to paper towel; set aside to cool. When cool combine with cheese, sprinkle about 1 tbsp of flour over and toss to coat. (this helps keep the cheese separate and prevents the bologna from falling to bottom of dough)

Place warm water in a large mixing bowl, sprinkle yeast over and add in honey, let stand for about 5 minutes. Add in butter, salt and about 2 c of flour. As the dough begins for form, but still moist, add in bologna and cheese. Continue to add flour as needed, to get a soft, pliable dough, about 8-10 minutes of kneading.

Leave dough in same bowl, cover with a towel and let rise for 45 minutes.

About 15 minutes before the dough is done rising, preheat oven to 375 degrees F. Grease a 2 qt round casserole dish.

When dough has risen, punch down. Pour out into prepared dish.

Bake at 375 degrees F for 50-60 minutes, or until golden and the bottom sounds hollow when tapped.

Remove from dish to a cooling rack. Allow to cool completely before cutting.

(as wonderful as warm bread is with some butter, unless you will be eating the whole loaf, cutting the bread while warm will result in a dry bread)