What to do when ‘your’ Olympian breaks your heart by not getting anywhere near gold? Bury those emotions under a warm comforting blanket of cheesy carbs! It’s what all the pros do, I’m pretty sure.

This bread uses King Arthur’s Vermont Cheese Powder, which for some reason only comes in 6 ounce packages, not the vat-sized amount I would like all at once… You can substitute more shredded cheese, but it won’t have as strong a flavor, and maybe not as light a texture either.

This recipe makes 2 loaves, which is good as only about a slice was left here of the first loaf 24 hours later…

Oh, and if you buy green onions for this and don’t use them all, just save the bottom, with the roots, and put it in a glass of water. They re-grow pretty indefinitely, and you can just keep cutting off what you need with scissors when you need it. May have learned that from Macheesmo?

Ingredients:

• 2 cups warm water
• 1/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 1/2 cup Vermont Cheese Powder
• 6 cups bread flour
• 1 tablespoon thinly sliced green onions, green part only
• 3 tablespoons melted butter
• 1 cup grated parmesan cheese, plus more for sprinkling

Stir together the water, sugar, and yeast in your mixer’s bowl and let sit until the yeast is activated and you can’t see the water anymore.

Stir in the salt, olive oil, and cheese powder. Don’t worry if you don’t get all the lumps evenly mixed in.

Add a cup of flour, and stir with the dough hook and the mixer on low. Continue adding flour, cup by cup, until the flour is all added and the dough is mostly in one lump.

Turn the mixer up to medium and beat 3-5 minutes, until well mixed and smooth. Keep an eye on it while it mixes – my mixer kept edging forward, trying to nosedive off the counter.

Grease a large bowl. Sprinkle the dough lightly with flour so that you can pick it up without getting stuck to it. Shape into a ball and place in the greased bowl, rolling so that it’s greased all over. Cover with plastic wrap and set somewhere warm to rise until doubled, about an hour.

Rose a ton, then deflated a ton.

Gently press the dough all over to deflate it. Divide in half, setting one half aside. Pat the other piece into a roughly 9X9″ square. Brush with melted butter, then sprinkle with half the green onions and cheese.

Roll into a log, then put in a 9X5″ bread pan, pressing gently so that the dough reaches all four sides for the whole length of it. Brush with more butter, and sprinkle with more cheese.

Repeat with the other half of the dough, cover, and let rest until doubled, 30-40 minutes.

Silicone bread pan makes for weird shapes!

Preheat the oven to 350 and bake 30 minutes, or until well browned, and hollow sounding when tapped on the bottom.

Remove from the pans and cool on a wire rack.

It’s a bit hard to see, but there is a nice cheesy swirl through there!

I’m a big fan of then cutting slices, heaping on a bit more grated cheese, and toasting. Perfect breakfast!

Yum! I’ll be submitting this post to yeastspotting.

Green Onion and Cheese Bread

• 2 cups warm water
• 1/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 1/2 cup Vermont Cheese Powder
• 6 cups bread flour
• 1 tablespoon thinly sliced green onions, green part only
• 3 tablespoons melted butter
• 1 cup grated parmesan cheese, plus more for sprinkling

Stir together the water, sugar, and yeast in your mixer’s bowl and let sit 5 or 10 minutes until creamy. Stir in the salt, olive oil, and cheese powder. Don’t worry if you don’t get all the lumps evenly mixed in. Add flour one cup at a time, stirring together with the dough hook on low speed, until all the flour is added and the dough holds together.Turn the mixer up to medium and knead 3-5 minutes, until well mixed and smooth.

Grease a large bowl. Sprinkle the dough lightly with flour and shape into a ball. Place in the greased bowl, rolling so that it’s greased all over. Cover with plastic wrap and set somewhere warm to rise until doubled, about an hour.

Gently press the dough all over to deflate it. Divide in half, setting one half aside. Pat the other piece into a roughly 9X9″ square. Brush with melted butter, then sprinkle with half the green onions and cheese. Roll into a log, then put in a 9X5″ bread pan, pressing gently so that the dough reaches all four sides for the whole length of it. Brush with more butter, and sprinkle with more cheese. Repeat with the other half of the dough, cover, and let rest until doubled, 30-40 minutes.Preheat the oven to 350 and bake 30 minutes, or until well browned, and hollow sounding when tapped on the bottom. Remove from the pans and cool on a wire rack.