Cheddar cheese loaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Active dry yeast |
| 3 | cups | Bread flour |
| ¼ | cup | Nonfat dry milk |
| 1¼ | teaspoon | Lecithin; optional |
| 2 | tablespoons | Whey; optional |
| 1 | tablespoon | Butter; softened |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 1¼ | cup | Warm water |
| 2 | cups | Shredded Cheddar cheese at room temperature |
| 1 | dash | Tabasco sauce; optional |
Directions
Recipe by: Ilene Warfield From: IWarfield2@...
Date: Fri, 10 May 1996 10:13:27 -0400 Reserve 1½ cups of the shredded cheddar cheese. Place remaining ingredients into bread machine pan in the order recommended by the manufacturer. Use the Dough/Manual cycle.
At the end of the cycle, remove the dough from the bread pan. If desired, place the dough in a greased bowl, cover and allow to rise for about 30 minutes; this step can be skipped.
Turn the dough out onto a lightly floured surface. Roll it into as long a rope as possible without stretching or tearing - about 24" - 30". Flatten the rope slightly. Sprinkle 1 cup of the reserved cheddar cheese along the length of the rope, then start at one end and coil the rope.
Turn the coil onto a flat side. Pinch it and turn it over several times in order to close the seams and mold a nice shape. You don't want to turn it on its side; just turn it top-to-bottom on the flat sides of the coil. (I hope you can picture this.) Cover loosely and let rise for about 30 minutes, or until doubled in bulk.
Bake in a 350x oven for 30 minutes. Sprinkle remaining ½ cup or so of cheese on the top of the loaf; return to the oven for 10 - 15 minutes, or until the cheese is melted and the loaf sounds hollow when tapped.
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