Cheese loaves
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | -(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 | Eggs | |
Directions
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, .