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2 Package of frozen white bread dough- Thawed out
One 10 oz wheel of gouda cheese shredded- grate the entire cheese wheel
3 Tbsp dehydrated onion flakes
1 stick of butter melted
Bread should be room temperature and kneaded well before adding other ingredients. Knead bread dough on a floured board. After kneading bread dough, knead in gouda cheese, then knead in onion flakes 1 tbsp at a time.Using a sealed large angel food cake pan break off pieces of dough, roll into a ball and dip into melted butter. Layer bread around the center cylinder and repeat until entire pan is layerd with the bread dough. Cover with wax paper and let rise until bread reaches top of pan. Bake on 325 degrees until bread is golden brown and sounds hollow when tapped. Watch the bread because it has a tendancy to burn because of the cheese. Cool slightly, unmold bread with a plate on top and invert.Cool upside down. When cooled enough to handle, invert and brush with melted butter. After totally cooled wrap well with aluminum foil. The bread will stay fresh for days. My mom has been making this for over 20 years and I thought I would share. I have made it as well.
Sure you could try smoked gouda. Best part of this is you break off peices with your hands when you serve it versus slicing it. we also call it monkey bread.
I made this today for Christmas Eve. It came out great and the house smells of onions and cheese. I wrapped well in aluminum foil. This bread will keep for several days.
If you have not made this yet try it. BTW I use the Bridgeford brand it works best. You pull the bread apart and don't slice it.
Thanks for reviving this thread, I don't remember seeing it back in the day. I have a ton of gouda import from the Netherlands and will definitely make a loaf of this!
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