Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 6½ \N | -(up to) |
| 7½ cup | Flour |
| 2 tablespoons | Sugar |
| 1 tablespoon | Salt |
| 2 packs | Yeast |
| 2¼ cup | Milk |
| 3 tablespoons | Butter |
| 1 pounds | Sharp cheddar cheese; grated |
| 2 \N | Eggs |
In large bowl, combine 2½ cups flour, sugar salt and yeast. Combine milk and butter in saucepan; bring to boil; cool to lukewarm. Add to dry ingredients and beat until blended. Add 1 cup flour; beat; add cheese and eggs. Gradually add remaining flour; knead until smooth and elastic. Put in greased bowl; turn to grease top. Cover, let rise until double. Punch dough down; divide in half. Place in 2 well-greased pans (or 3 medium or 4 small pans). Cover; let rise in warm place until double. Bake at 375 for 35-45 minutes, depending on size of pans. Remove from oven at once. Cool on wire racks.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .