Crusty Cheddar Bread
Yield
1 loafPrep
30 minCook
45 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
active dry, or 1 tablespoon active dry yeast, bulk |
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | each |
eggs
lg. |
|
| ¼ | cup |
water
warm, 110-115 degrees F |
|
| 2 ¼ | cups |
all-purpose flour
unsifted |
|
| 1 | cup |
cottage cheese
* |
*
|
| 1 | tablespoon |
butter
room temperature |
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
cheddar cheese
sharp, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
active dry, or 1 tablespoon active dry yeast, bulk |
|
| 6.3 | ml |
salt
|
|
| 1 | each |
eggs
lg. |
|
| 59 | ml |
water
warm, 110-115 degrees F |
|
| 532 | ml |
all-purpose flour
unsifted |
|
| 237 | ml |
cottage cheese
* |
*
|
| 15 | ml |
butter
room temperature |
|
| 15 | ml |
sugar
|
|
| 237 | ml |
cheddar cheese
sharp, grated |
|
Directions
- The cottage cheese should be the small curd kind at room temperature.
** You can use up to an extra ¼ cup of flour in this recipe depending on the weather.
Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve.
With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
Add the flour in ½ cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
Butter a 1½ quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
Turn into the buttered dish.
Let rise 30 to 40 minutes longer or until almost doubled in size.
Preheat the oven to 350℉ (180℃). and bake for 40 to 50 minutes or until golden brown. Brush the top with butter.
