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Cheddar Cheese Bread

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By: Mrs. Mary Schafer from Waupaca, Wisconsin

Ingredients:

  1. sugar

  2. 1/2 tsp salt

  3. 1 pkg dry yeast

  4. 1 egg, well beaten

  5. 1/2 lb cheddar cheese, grated

  6. 3-4 cup all-purpose flour, sifted

  7. oil

Mix 1 cup hot water, 1/4 cup sugar and salt in large bowl; cool to lukewarm. Stir 1 teaspoon sugar into 2 tablespoons lukewarm water. Add yeast. Let stand for 5 to 10 minutes or until thoroughly dissolved. Stir; add to cooled mixture. Blend in egg, cheese and enough flour to make stiff dough. Turn onto lightly floured board. Knead for about 5 minutes or until smooth and elastic. Shape into loaf. Place in greased 10 x 5 x 3-inch loaf pan. Brush with oil. Cover with damp towel. Let rise in warm place until doubled in bulk. Bake in 375-degree oven for 45 minutes or until bread tests done. Remove from pan. Brush with oil.

Yields: 1 loaf


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  nCheddar Cheese Bread
  a!<span class=p-honorific-prefix>Mrs.!</span> !<span class=p-given-name>Mary!</span> !<span class=p-family-name>Schafer!</span> from !<span class=p-locality>Waupaca!</span>, !<span class=p-region>Wisconsin!</span>
  isugar
  isalt<tab>1/2 tsp
  idry yeast<tab>1 pkg
  iegg<tab>1<tab>well beaten
  icheddar cheese<tab>1/2 lb<tab>grated
  iall-purpose flour<tab>3-4 cup<tab>sifted
  ioil
  IMix 1 cup hot water, 1/4 cup sugar and salt in large bowl; cool to
  Ilukewarm. Stir 1 teaspoon sugar into 2 tablespoons lukewarm water.
  IAdd yeast. Let stand for 5 to 10 minutes or until thoroughly
  Idissolved. Stir; add to cooled mixture. Blend in egg, cheese and
  Ienough flour to make stiff dough. Turn onto lightly floured board.
  IKnead for about 5 minutes or until smooth and elastic. Shape into
  Iloaf. Place in greased 10 x 5 x 3-inch loaf pan. Brush with oil.
  ICover with damp towel. Let rise in warm place until doubled in bulk.
  IBake in 375-degree oven for 45 minutes or until bread tests done.
  IRemove from pan. Brush with oil.
  yloaf<tab>1


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