School Cheese Bread
Yield
44 loavesPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pints |
water
warm |
*
|
| 3/8 | cup |
sugar
|
|
| 3/8 | cup |
milk, skim, (non fat) powder
|
|
| 1 ⅛ | tablespoons |
yeast, active dry
|
|
| 2 ¼ | lbs |
all-purpose flour
|
*
|
| ¼ | pound |
butter
|
|
| ⅔ | pound |
american cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
warm |
*
|
| 89 | ml |
sugar
|
|
| 89 | ml |
milk, skim, (non fat) powder
|
|
| 17 | ml |
yeast, active dry
|
|
| 2.3 | lbs |
all-purpose flour
|
*
|
| 113.4 | g |
butter
|
|
| 302.4 | g |
american cheese
|
|
Directions
Place water, sugar, and powdered milk in very large mixing bowl, and stir well until blended and dissolved.
Add yeast on top of water, and stir gently, blending out lumps.
Wait until mixture is bubbly.
Add 40 pounds of the flour, and the butter/margarine.
Mix up and continue to add flour to get to the consistency of bread dough.
Knead until elastic.
Break up dough into 2 pound balls.
Sprinkle flour on tabletop and roll out ball into rectangle about ¼ inch thick.
Layer American cheese on dough over-lapping slices about three rows thick.
Roll loaf up like jelly roll, and fold ends so cheese doesn't melt out.
Place on parchment paper (or loaf pan) and let rise until about double in warm place, covered.
Preheat oven to 350℉ (180℃) F, or 300 degrees in convection oven, and bake approximately 20 to 30 minutes or until golden brown.
Slice and serve warm.
