Chedder Cheese Casserole Bread
Yield
2 loavesPrep
1 hrsCook
30 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
water
warm |
|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
milk
warm |
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
eggs
beaten |
|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sugar
|
|
| 237 | ml |
water
warm |
|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
milk
warm |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
beaten |
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 15 | ml |
salt
|
|
Directions
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Stir in warm milk, butter and beaten egg.
Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes.
Add remaining flour, beating well with wooden spoon.
Cover and let rise in warm place until doubled (about 45 minutes).
Stir down and turn into two well greased 1 quart casseroles.
Let rise until doubled (about 30 minutes).
Bake at 375℉ (190℃) for 30 to 40 minutes.
Remove from casseroles immediately and cool on wire racks.
