By Lisa Keys, Kennett Square, Pa.

National Festival of Breads

Ingredients

• 2 (1/4 oz.) packages RED STAR® Quick-Rise™ Yeast
• 3 Tbsp. (1 oz.) warm water (110-115°F)
• 2 Tbsp. (1 oz.) maple syrup
• 1 cup (8 oz.) unsalted butter, softened
• 1/2 cup (4 oz.) silken tofu
• 4 large eggs
• 2 cups (6 oz.) shredded smoked
• Gouda or smoked Cheddar cheese
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 4-5 cups (19 to 22 oz.) King Arthur Unbleached Bread Flour, divided
• 1 cup (5 oz.) sweetened dried cranberries
  
  Yield: 2 loaves, 22 servings each

Instructions

In a small bowl, whisk together yeast, water and maple syrup. Wait five to ten 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 two minutes. Scrape sides of bowl as needed.

Beat in eggs one at a time. Stir in cheese, salt, pepper, yeast mixture and four 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 eight minutes on low to medium speed. Place dough in greased bowl, cover and let rise until doubled, about one hour.

Deflate dough and divide in half. Shape into 6” to 7” round loaves, and place into two buttered 9” round cake pans. Cover; let dough rise until doubled, 40 to 45 minutes. Near the end of the rise, preheat oven to 400°F. Uncover and with a sharp knife or lame, make a 1/4” deep “X” across the top of each loaf.

Bake 25 to 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°F. Remove from oven, and after a few minutes turn loaves out onto a rack to cool.