• Preparation Time 20 minutes + 2 hour rising
  • Baking Time 35 minutes
  • Makes 2 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tsp granulated sugar
  • 1 1/2 cups water, warm
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1/3 cup Crisco® Canola Oil
  • 1 tsp salt
  • 1 tsp hot pepper sauce
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 4 1/4 cups Robin Hood® Best For Bread Homestyle White Flour
  • 1 1/2 cups shredded cheddar cheese

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Beat in oil, salt, hot pepper sauce and egg until smoothly blended. Add Parmesan cheese.
  • Stir in 2 cups (500 mL) flour. Beat well. Add more flour until mixture becomes too stiff to stir and cleans sides of bowl. Turn out onto lightly floured board.
  • Knead dough, adding more flour as necessary to make a soft dough. Continue kneading until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  • Let Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Punch Down. Turn out onto lightly floured board. Knead in the shredded cheddar cheese until well distributed. Divide into 2 equal portions.
  • Shape each portion into a loaf. Place seam side down in 2 well greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L ) loaf pans. Cover with tea towel.
  • Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
  • Preheat oven to 375°F/190°C
  • Bake on lower rack of preheated oven for 30 to 35 minutes. Remove from pans immediately and cool on wire racks.


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