Basic cheese bread

Yield: 1 Servings

Measure Ingredient
¼ cup Lukewarm water
6 cups All-purpose flour; sifted
1 Env
½ pounds Sharp cheddar; grated (2
1 cup Milk cups)
1 tablespoon Shortening
1 cup Lukewarm water
2 tablespoons Sugar salad oil
2 teaspoons Salt active dry yeast

Place ¼ cup lukewarm water in small bowl; sprinkle yeast over it, and sti Knead dough with fingers, punching and turning over and over, until it is a Clean out the mixing bowl, wash with soapy water, dry, then rub with shorte Cover it with a clean towel, place bowl in a warm place; near the range or Remove risen dough from bowl with greased hands, turn out on floured counte VARIATIONS: o Instead of grated Cheddar, use 2 cups caraway cheese, domestic or import o Use 2 cups of a spiced cheese like Leyden, in place of Cheddar. o Add 1 cup crumbled blue cheese and 1 cup mild Cheddar or Brick instead o From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Posted by June Hoffman, 8/93 Converted by MMCONV vers. 1⅒

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