Seems like I have had this recipe forever, so I have no idea where I got it. The picture is a Betty Crocker file photo.
2 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing
Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl, brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.
Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well-greased 8-inch loaf pans, cover with towel. Let rise until double in size.
Bake in a preheated 375-degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.
Note: This bread makes good toast!
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing
Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl, brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.
Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well-greased 8-inch loaf pans, cover with towel. Let rise until double in size.
Bake in a preheated 375-degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.
Note: This bread makes good toast!
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