Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm water |
| 1 \N | Env quick rise dry yeast |
| 1 teaspoon | Sugar |
| 3½ cup | Flour |
| 2 teaspoons | Salt |
| 5½ cup | Sharp cheddar; grated |
| 2 larges | Eggs; beat |
| 1 \N | Egg; beat |
| 2 tablespoons | Milk |
In a 16-oz measuring cup combine warm water, yeast and sugar. Give it a stir and let it stand until it bubbles to the rim of the pitcher (5 or 6 minutes). Meanwhile mix together flour, salt and cheese. Work in 2 eggs and the yeast mixture until dough can be kneaded in bowl with floured hands, 6 to 8 minutes. When smooth and elastic, let dough rice in greased bowl, covered, 1 hour. Punch down and let rise again. Shape to fit greased 9" pyrex loaf dish. Wipe top of loaf in mixture of 1 egg and 2 tb milk. Let rise until doubled. Bake in preheated 375~ oven about 45 minutes or until nicely browned. Remove from pan. Cool before slicing. Source: Gloria Pitzer's Newsletter.