Fantastic cheese bread

Yield: 2 servings

Measure Ingredient
1 cup Water (warm)
1 teaspoon Sugar
1 cup Cheddar cheese (old, grated)
1½ tablespoon Yeast
¼ cup Shortening (melted)
1 cup Beer (flat)
2 teaspoons Salt
½ cup Sugar
2 \N Eggs
⅓ cup Skim milk powder
1 cup Cheddar cheese (old, cut in
\N \N _1/2 inch cubes and frozen)
7 cups Flour

PROOF In a 2 cup measure, pour 1 cup warm water. Add 1 teaspoon sugar, but do not stir . Slowly sprinkle 1½ tablespoons yeast into the water, making sure each particle gets wet. Again, do not stir.

Wait 10 minutes until the yeast is thick and foamy.

MIX While you are waiting for the yeast to proof add the following ingredients to your bread bowl, stirring well after each addition: 1 cup flat beer, 2 teaspoons salt, ¼ cup sugar, 2 eggs, ⅓ cup skim milk powder, 1 cup grated, old cheddar cheese. Then add the yeast and 1 cup of flour, stir. Add ¼ cup cooled, melted shortening.

ADD FLOUR (slowly) Add the remaining flour, 1 cup at a time, to make a moderately soft dough. Make sure that the dough is lightly covered with flour before proceeding.

KNEAD Turn the dough out onto a very lightly floured surface and knead for 10 minutes. Sprinkle teaspoon of flour on the bottom of the dough and whenever it becomes too sticky to work with. Knead until smooth and elastic.

1ST RISE Place the dough in a greased bowl, turn to grease the top, cover and allow to rise until double: 1 ½ hours. Punch the dough down and turn it out onto a clean kneading surface. Knead the frozen cheese chunks into the dough, then cut dough in half. Shape each into a smooth ball and allow to rest 10 minutes.

SHAPE When the dough is easy to work with, shape it into a sandwich loaf. Place into 2 greased pans. (size not noted) 2ND RISE Cover the dough and allow to rise until double: 30 minutes.

BAKE Bake in a 400 degree oven for 30 minutes. Cool on wire racks.

Note: Place a cookie sheet under the loaves while they bake to catch any escaped cheese.

Source: Great Bread Every Time by Marilyn Barbe Shared by: Debra Young Converted by MMCONV vers. 1½ From: Nancy Coleman Date: 27 Feb 94 Submitted By GAIL SHIPP On 04-27-95

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