• Preparation Time 30 minutes, plus 2 hours 10 minutes rising time
  • Baking Time 30 minutes
  • Makes 2 loaves
  • Freezing Excellent


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


  • Bread Dough
  • 1 tsp sugar
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • 1 ½ cups grated cheddar or mozzarella cheese
  • 1 cup coarsely chopped toasted walnuts
  • ½ cup coarsely chopped dried apricots
  • Topping
  • 1 cup grated cheddar or mozzarella cheese

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
  • Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
  • Knead cheese, nuts and apricots into dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
  • Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  • Roll each portion into an 8” x 16” (20 cm x 41 cm) rectangle.
  • Roll up from the short side into an 8” (20 cm) log. Press seams together. Place seam side down in 2 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 to the top of pan in centre and corners are filled (45 to 60 minutes). Sprinkle with grated cheese.
  • Bake at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Cool on wire racks.


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