Cheddar cheese pot bread is a traditional recipe with its roots in home baking, where bread is more than just a side dish, it is a delight in itself. This dish, very popular in various regions of Latin America, goes by different names depending on the country. In Mexico, for example, it is simply known as "pot bread," while in Colombia and Venezuela it can be found in similar variations, although with slight differences in ingredients or preparation methods. The European influence on Latin American baking means this type of cheese bread is enjoyed in multiple versions, all retaining the essence of its soft texture and intense flavor thanks to the cheddar cheese, which adds a special and distinctive touch.
This bread is ideal for sharing at breakfast or snack time, accompanied by a cup of coffee or tea. Furthermore, its preparation with yeast and cheddar cheese makes it a highly valued artisanal product at family tables and gatherings, reflecting the warmth and hospitality characteristic of our culture.
How to Make Cheddar Cheese Pot Bread
To begin the preparation, dissolve the sugar in warm water in a large mixing bowl.
Sprinkle the yeast over the mixture and let it rest for 10 minutes; then stir well to activate the yeast.
Add the warm milk, melted butter, and beaten egg, integrating all the liquids.
In a separate container, mix two cups of flour with the grated sharp cheddar cheese and a pinch of salt.
Incorporate this flour and cheese mixture into the liquid ingredients and stir well to combine.
With an electric mixer on medium speed, beat the mixture for 5 minutes to achieve a homogeneous dough.
Add the remaining flour little by little, beating well either with the electric mixer or with a wooden spoon until the proper consistency is reached.
Cover the dough and let it rest in a warm place until it doubles in size, approximately one hour.
Gently degas the dough and distribute it into two previously greased one-quart pots.
Let it rest again until it doubles in size; this will ensure a fluffy and light bread.
Bake at 190 degrees Celsius for 30 to 40 minutes until the surface is golden brown and firm to the touch.
Finally, remove the bread from the pot or muffin tin immediately and let it cool on wire racks before serving.
