CASSEROLE CHEESE BREAD
1 cup milk
3 tbsp. sugar
1 tbsp. salt (I would use 2 tsp. salt)
1 tbsp. margarine
1 cup warm water
2 pkgs. active dry yeast
1 cup grated cheddar cheese
4 1/2 cups flour
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm.
Measure 1 cup warm water in a large bowl and sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, grated cheese and flour. Stir until well blended, about 2 minutes. Cover and let rise in a warm place free from drafts, until more than double in bulk - about 45 minutes.
Stir batter down. Beat vigorously. about 30 seconds. Turn into greased 1 1 /2-quart casserole dish or two (9x5x3-inch) loaf pans.
Bake uncovered at 350 degrees F for 1 hour.
Makes 1 loaf
Source: Old newspaper recipe clipping
1 cup milk
3 tbsp. sugar
1 tbsp. salt (I would use 2 tsp. salt)
1 tbsp. margarine
1 cup warm water
2 pkgs. active dry yeast
1 cup grated cheddar cheese
4 1/2 cups flour
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm.
Measure 1 cup warm water in a large bowl and sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, grated cheese and flour. Stir until well blended, about 2 minutes. Cover and let rise in a warm place free from drafts, until more than double in bulk - about 45 minutes.
Stir batter down. Beat vigorously. about 30 seconds. Turn into greased 1 1 /2-quart casserole dish or two (9x5x3-inch) loaf pans.
Bake uncovered at 350 degrees F for 1 hour.
Makes 1 loaf
Source: Old newspaper recipe clipping
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