Ingredients
2 (1/4-oz.) packages RED STAR® Quick·Rise™ Yeast
3 tbsp. warm water (110° to 115°)
2 tbsp. maple syrup
1 c. butter, softened
1/2 c. silken tofu
4 large eggs
2 c. shredded, smoked gouda or smoked cheddar cheese
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
5 c. King Arthur Unbleached Bread Flour, divided
1 c. sweetened dried cranberries
Preparation
Step 1In small bowl, whisk together yeast, water and maple syrup. Wait 5 to 10 minutes for mixture to foam (proof). Step 2In the bowl of a stand mixer fitted with paddle, blend together butter and tofu until mixture is light and fluffy, about 2 minutes. Scrape sides of bowl as needed. Step 3Beat in eggs one at a time. Stir in cheese, salt, pepper, yeast mixture, and 4 cups of flour; blend well. Exchange paddle for dough hook. Step 4Mix in cranberries and gradually add enough remaining flour until a soft dough forms. Knead dough until smooth and elastic, about 8 minutes on low to medium speed. Place dough in greased bowl, cover, and let rise until doubled, about 1 hour. Step 5Deflate dough and divide in half. Shape into 6” to 7” round loaves, and place into two buttered 9” round cake pans. Cover; let dough rise until doubled, 43 to 45 minutes. Near the end of the rise, preheat oven to 400°. Uncover and with a sharp knife or lame, make a 1/4”-deep “X” slash across the top of each loaf. Step 6Bake until golden brown, tenting with aluminum foil to prevent excess browning, 25 to 27 minutes. An instant-read thermometer inserted into the middle of the loaf should register about 200°. Remove from oven, and after a few minutes turn loaves out onto a rack to cool.
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