Yield: 40 servings
|2 cups||Sharp cheese -- grated|
|⅓ cup||Warm water|
|2 packs||Active dry yeast|
|1 \N||Egg -- beaten|
|1 \N||Egg yolk|
Heat milk, cheese, shortening, sugar, and salt over moderate heat, stirring, until cheese is melted; cool to lukewarm. Pour warm water into a large bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, egg, and about 3 cups of the flour; beat until smooth. Mix in enough remaining flour to make a firm dough. Knead on a lightly floured board until elastic, 5-8 minutes. Shape into a ball, turn in a greased bowl to grease all over, cover, and let rise in a warm draft-free place until doubled in bulk, about an hour. Punch down and knead 1-2 minutes; divide dough in half, shape into two loaves, and place in greased loaf pans. Cover and let rise about an hour, until doubled. Preheat oven to 375 degrees. Mix egg yolk with water and brush over tops of loaves. Bake 30-40 minutes until well browned and hollow sounding when tapped. Turn out onto wire rack and cool before cutting. This bread tastes best toasted.
Recipe By : The Doubleday Cookbook From: Alison Meyer Date: 05-04-95 (159) Fido: Cooking