1 c Warm water
1 Env quick rise dry yeast
1 ts Sugar
3 1/2 c Flour
2 ts Salt
5 1/2 c Sharp cheddar; grated
2 lg Eggs; beat
1 Egg; beat
2 tb 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.
Yields
1 Servings