of Food and Friends: Smokehouse Cranberry Cheese Bread

The eight finalists anxiously watched the bread box to be opened to reveal the winner the last evening of the National Festival of Breads. "And the winner is..." and all erupted in applause. Not only is this recipe a winner, but the contestant, Lisa Keys of Pennsylvania, has a winning personality.
There are good reasons this recipe won! It is tasty, attractive, and easy to make. Since the contest a week ago, I've already made this bread twice. My family is very appreciative, Son-in-law (not knowing that I'd made the bread) ask Daughter "where can we buy some more of this bread?".
The unusual ingredients - maple syrup, tofu, dried cranberries and smoked gouda or Cheddar cheese add just the right sweet-savory flavor. I even found smoked Cheddar cheese in our local grocery store! Red Star Yeast and King Arthur Flour are two of the main sponsors of the National Festival of Breads along with Kansas Wheat Commission.

Smokehouse Cranberry Cheese Bread

2 (1/4 oz) packages Red Star Quick Rise yeast

3 tablespoons warm water (110 - 115 degrees)

2 tablespoons maple syrup

1 cup (8 pz) unsalted butter, softened

1/2 cup (4 oz) silken tofu (drain and press extra moisture out)

4 large eggs

2 cups (6 oz) shredded smoked Gouda or smoked Cheddar cheese

1 teaspoon salt

1/2 teaspoon ground black pepper

4 1/2 - 5 cups King Arthur Unbleached Bread Flour, divided

1 cup sweetened dried cranberries

Instructions:

In small bowl, whisk together yeast, water, and maple syrup. Wait 5 - 10 minutes for mixture to foam (proof).

In 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.

Beat 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.

Mix 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.

Deflate dough and divide in half. Shape into 5-inch to 7-inch round loaves, and place into two buttered 9-inch round cake pans. Cover; let dough rise until doubled, 40 - 45 minutes. Near the end of the rise, preheat oven to 400 degrees. Uncover and with a sharp knife or lame, make a 1/4-inch deep "X" slash across the top of each loaf.

Bake 24 - 27 minutes until golden brown, tenting with aluminum foil to prevent excess browning. An instant-read thermometer inserted into the middle of the loaf should register about 200 degrees. Remove from oven, and after a few minutes turn loaves out onto a rack to cool.