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| Cheese Bread |
Ingredients
1 1/2 cups milk
2 cups finely grated extra sharp white Cheddar
2 tablespoons Crisco
2 tablespoons sugar
2 teaspoons salt
1/3 cup warm water [105° - 115°]
2 packets active dry yeast
6 1/2 cups sifted flour
1 egg yolks beaten with 1 tablespoon cold water [for the glaze]
2 teaspoons toasted sesame seeds, optional
Method
Heat milk, cheese, Crisco, sugar and salt over moderate heat, stirring, until cheese
is melted; cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in
yeast; stir to dissolve. Add cooled mixture, egg and approximately 3 cups flour;
beat until smooth. Mix in enough remaining flour to make a firm dough. Knead on
a lightly floured board until elastic, 5 – 8 minutes. Shape into a ball, turn in a
greased bowl to grease all over, cover with plastic wrap and let rise in a warm,
draft – free place until doubled in volume, about 1 hour.
Press dough down and knead 1 – 2 minutes, divide in half and shape into 2
loaves. Place in greased 9 x 5 x 3 loaf pans. Cover and let rise until nearly doubled
in volume, about 1 hour. Toward the end of rising, heat oven to 375°
Brush loaves with glaze and sprinkle with seeds, if using. Bake 30 – 40 minutes
until fragrant, well – browned and hollow sounding when tapped. Turn out and
cool upright on wire rack before cutting.
Variation:
Cheese – Onion Bread
Method
Prepare as directed, adding 1/4 cup minced onion to the scalded milk.
1 1/2 cups milk
2 cups finely grated extra sharp white Cheddar
2 tablespoons Crisco
2 tablespoons sugar
2 teaspoons salt
1/3 cup warm water [105° - 115°]
2 packets active dry yeast
6 1/2 cups sifted flour
1 egg yolks beaten with 1 tablespoon cold water [for the glaze]
2 teaspoons toasted sesame seeds, optional
Method
Heat milk, cheese, Crisco, sugar and salt over moderate heat, stirring, until cheese
is melted; cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in
yeast; stir to dissolve. Add cooled mixture, egg and approximately 3 cups flour;
beat until smooth. Mix in enough remaining flour to make a firm dough. Knead on
a lightly floured board until elastic, 5 – 8 minutes. Shape into a ball, turn in a
greased bowl to grease all over, cover with plastic wrap and let rise in a warm,
draft – free place until doubled in volume, about 1 hour.
Press dough down and knead 1 – 2 minutes, divide in half and shape into 2
loaves. Place in greased 9 x 5 x 3 loaf pans. Cover and let rise until nearly doubled
in volume, about 1 hour. Toward the end of rising, heat oven to 375°
Brush loaves with glaze and sprinkle with seeds, if using. Bake 30 – 40 minutes
until fragrant, well – browned and hollow sounding when tapped. Turn out and
cool upright on wire rack before cutting.
Variation:
Cheese – Onion Bread
Method
Prepare as directed, adding 1/4 cup minced onion to the scalded milk.
