Cheddar cheese loaf

Yield: 12 Servings

Measure 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

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.




From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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