Cheese Bread
7 1/4 cups all-purpose flour (7 1/4 to 7 3/4 cups)
1/3 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — *see notes
1 teaspoon salt
2 cups water
2/3 cup milk
3 cups shredded sharp Cheddar cheese (3/4 pound)
1 egg white with 1 teaspoon water — beaten
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water and milk until liquids are hot to touch, 125 to 130şF.
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in enough additional flour to make stiff dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down.
To make braided loaves:**(see notes)
Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid
3 ropes together, pinching ends to seal. Place in greased 9- × 5- × 3-inch
loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm,
draft-free place until doubled in size, about 45 minutes.
Brush with egg white mixture. Bake at 375şF for 40 minutes or until done.
Cover loosely with foil halfway through baking time to prevent
overbrowning. Remove from pans; cool on wire racks.
Yield:
“2 loaves”
Baking Time:
“0:40″
Per serving: 212 Calories (kcal); 5g Total Fat; (22% calories from fat); 8g Protein; 32g Carbohydrate; 16mg Cholesterol; 184mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann’s® Rapid Rise
Yeast. Follow directions except reduce first rising; cover kneaded
dough and let rest on floured surface 10 minutes. Proceed with
recipe.
**To make round loaves: Divide dough in half. Form each half into
8-inch round ball; place on greased baking sheets. Cover; let rise
in warm, draft-free place until doubled in size, about 45 minutes.
Brush with egg white mixture. With sharp knife, cut 2-inch “X”,
about 1/2-inch deep, on top of each round loaf. Cover; let rise
and bake as directed.
Comments
Got something to say?