Makes two loaves.
From the box of J.L. from Westborough, Massachusetts.
1-1/2 c. milk
1/3 c. sugar
1/4 c. butter
1 Tbsp. salt
2 cakes yeast (or 1-1/2 Tbsp. dry)
1/2 c. lukewarm water
1 egg, beaten
1-1/2 c. grated sharp cheddar cheese
3 c. flour, plus up to another 3 c.
melted butter, for brushing]
Scald: 1-1/2 c. milk
Add to it and cool to about 85 deg.:
- 1/3 c. sugar
- 1/4 c. butter
- 1 Tbsp. salt
In large bowl, dissolve for 10 minutes 2 cakes yeast in 1/2 c. 85 deg. water (H20). Stir in cooled milk mixture.
Add and beat until smooth:
- 1 well-beaten egg
- 1-1/2 c. grated sharp cheddar cheese
Beat in well 3 c. sifted flour. Add and then continue beating and stirring until dough begins to leave sides of bowl; another (more or less) 3 c. flour.
Knead 8 to 10 minutes; let rise in oiled bowl (cover) for 1 to 1-1/2 hours or until doubled.
Punch down–shape into 2 loaves and brush loaves with melted butter. Allow to rise in pans, covered, until doubled in bulk (approximately 1 hour).
Bake 375 deg. for 30 minutes. Test for doneness. Remove from pans.
Recipe from Alice Letteney Kus