WISCONSIN CHEESE BREAD

"This is an award-winning recipe that might be similar to the Omar or Lazarus breads. It is very good."

1 1/2 cups milk
1/3 cup sugar
4 teaspoons butter
1 tablespoon salt
1/2 cup warm water
2 envelopes active dry yeast
1 egg, well beaten
1 1/2 cups shredded sharp cheddar cheese
6 cups flour, divided use
Melted butter (for brushing tops)

Butter 2 loaf pans.

Bring milk to a simmer in a heavy small saucepan. Add sugar, butter and salt. Cool to lukewarm.

Pour warm water into a large bowl. Sprinkle yeast over. Stir until dissolved. Stir in milk mixture. Add egg, then cheese. Blend well. Stir in 3 cups flour until smooth. Add enough remaining flour to make a stiff dough.

Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Divide dough in half. Shape into loaves. Place in buttered loaf pans. Brush tops lightly with melted butter. Cover bread with towel. Let rise in warm place until doubled in bulk, about 30 minutes.

Preheat oven to 375 degrees F.

Bake bread 20 to 25 minutes. Transfer bread to racks and cool.

Makes 2 loaves (about 20 slices)
From: Janice Higley, Columbus
Source: Columbus Dispatch, December 1996