Mortadella and Cheddar Cheese Bread – Delicious Mortadella and Cheddar Cheese Bread that fills your home with wonderful aromas as you bake it.
Well I’m back from a long week in San Francisco for the Oracle OpenWorld conference. It was my first time in San Francisco and I have mixed feelings about it. I wish I would have stayed downtown, but as it were, it was one of the busiest times in San Francisco and finding hotels downtown was not an option, unless I would have booked my trip over 6 months ago. However, the conference was great and it was a wonderful experience. I would do it all over again in a heartbeat. Weather was not so great, I think I brought the rain with me, it was rainy for the most part of the week while I was there and when I left it was nice and sunny. Of course I get back to Calgary and it’s raining here now. 🙂
Needless to say, I am glad to be home, I missed my husband and my dog. If’s funny actually, when you’re at home and you do your normal daily activities, day in and day out, you wish for something different, and when you do something different, you wish to be home.
What better way to celebrate my being home with my loved ones than to make this lovely mortadella and cheddar cheese bread. One other thing I should mention, it’s Thanksgiving on Monday here in Canada, and I’m very happy to come back from a long trip and have a nice long weekend. 🙂
I originally made this olive and cheddar bread which was a huge hit in my home and have made it many times since. So this bread is pretty similar to the olive and cheddar bread, except I switched some ingredients, instead of using whole wheat flour, I just used regular all purpose flour and I also added eggs. Now if you’ve never had mortadella before, it is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage. Mortadella is a staple product of Bologna, Italy. It is flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapenos and/or olives. It has a wonderful smell and it’s very delicious. Of course, if you don’t have mortadella, or you can’t find it, you can use any ham you choose, but the mortadella gives the bread really nice flavour and aroma.
Making the bread is very easy, first you need to get the yeast ready by mixing it with the warm water and honey then it’s basically mixing everything up in a mixer. That’s what I love about these types of breads, they are so easy to make and as you bake them, they fill your home with wonderful aromas of fresh bread.
After I mixed all the ingredients together, I let the bread dough rise until it doubled in size, then rolled it out into a long rectangle and the width of the rectangle should be the width of your bread pan. Next, you roll up the dough jelly roll style and place it in a buttered pan. Let the dough rise again, until it doubles in size.
Bake the bread at 375 F degrees for about 40 minutes, let it cool and enjoy.
- 2 1/2 tsp yeast
- 1/4 cup lukewarm water
- 1 tsp honey
- 3/4 cup milk
- 3 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup cheddar cheese shredded
- 3/4 cup mortadella diced
In a small bowl, or the bowl of your mixer, mix together the water, yeast and honey. Let sit until it's foamy.
In your mixer bowl, add 2 1/4 cup of the all purpose flour, yeast mixture, milk, eggs and salt and pepper. Using the paddle attachment, mix well.
Add the mortadella and cheddar cheese to the mixer and continue mixing. Switch to the hook attachment.
Add the remaining all purpose flour and mix for another 4 to 5 minutes, until the dough is nice and firm.
Place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in size, for about an hour.
Punch down the dough and place it on a floured surface. Knead it slightly a couple times, then roll it out into a long rectangle.
Roll up the dough, jelly roll style.
Place the roll in a buttered loaf pan and let rise for another 45 minutes to an hour until it doubles in size.
Preheat the oven to 375 F degrees.
Bake the bread for about 40 minutes, or until golden brown. When you tap it, it should sound hollow.
Cool on a rack.