Friday, October 24, 2008

Cheese Bread

It's dark, rainy and cold. The kids are doing puzzles, reading, and coloring. I made cheese bread. Nothing in the world smells and tastes as good as this bread. Nothing.

Cheese Bread

2 packages dry yeast
1 cup water (105-115 degrees)
1 cup milk
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
1 egg, slightly beaten
6 to 7 cups all-purpose flour, divided
2 cups (8 ounces) shredded cheddar cheese

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine milk, sugar, shortening, and salt in a saucepan; heat until shortening melts. Cool mixture to 105-115 degrees. Add milk mixture, egg, and 2 cups flour to yeast mixture; stir until smooth. Stir in cheese; gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface; cover and let rest 10-15 minutes. Knead dough until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half; shape each portion into a loaf. Place in two greased 9 x 5 x 3 inch loafpans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 30 minutes or until loaves sound hollow when tapped. Remove from pans and let cool. Yield: 2 loaves

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