This recipe is courtesy of
Greg Neal Pottery. This bread bowl is a fantastic ceramic bowl that the bread bakes inside.
I have personally known Greg for many years and we do a lot of art shows together. His work is amazing. I encourage you to visit his web site and contact him about purchasing this wonderful bowl.
It measures about 5” high and about 6” diameter and comes with an awesome recipe booklet, including the following.
Cheese Bread Recipe
Solid shortening
½ pkg. dry yeast
¼ Cup water (120-130 degrees F.)
1tsp sugar
1Tbs honey
1/2tsp. salt
1 lg egg
¼ tsp. baking powder
1 egg white
½ c. shredded cheddar cheese
1 3/4C all purpose flour 1 egg yolk, beaten
poppy or sesame seeds
Lightly grease large bowl, set aside
Combine water, butter, honey in mixing bowl. Beat in 1 egg and 1 egg white, 1 cup flour, yeast, sugar and salt, mixing until thoroughly combined. Continue to beat 2 minutes, then add baking powder and additional flour, ¼ cup at a time, beating constantly until soft dough is formed. Quickly mix in cheese.
Turn dough onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in prepared bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let stand in a warm place until double in volume. Punch down and let rise again until doubled.
Punch dough down once more and turn out onto lightly floured board. Knead 2 minutes, and then separate into 7-10 balls of dough in well-greased bread baker, placing last ball in the center. Cover tightly with plastic wrap and allow dough to rise in a warm place to top of baker.
Brush bread with egg yolk and sprinkle with poppy seeds. Place bread baker in cold oven. Bake bread at 425 degrees for 10 minutes. Reduce heat to 375 degrees and bake until golden brown and sounds hollow when tapped; about 25-30 minutes. If top browns too fast cover with foil. Cool bread on rack for 15 minutes, then carefully remove bread and let cool. Enjoy.
