CHEESE LOAF WITH SESAME TOP
6 to 6 1/2 cups all-purpose flour, divided use
2 tablespoons sugar
1/2 teaspoon salt
2 packages Fleischmann's Rapid Rise Yeast
1 cup water
1 (11 ounce) can condensed Cheddar cheese soup
2 cups shredded sharp Cheddar cheese (1/2 pound)
1 egg white with 1 tablespoon water
Sesame seeds
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and soup/sauce until very warm (125 to 130 degrees F); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, knead in cheese. Divide dough in half. Divide one half into 3 equal pieces; roll each to 14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2 4 1/2-inch loaf pan. Repeat to make second loaf. Cover, let rise in warm, draft-free place until doubled in size, about 25 to 40 minutes.
Brush loaves with egg white mixture; sprinkle with sesame seed.
Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
Source: Fleischmann's Yeast
6 to 6 1/2 cups all-purpose flour, divided use
2 tablespoons sugar
1/2 teaspoon salt
2 packages Fleischmann's Rapid Rise Yeast
1 cup water
1 (11 ounce) can condensed Cheddar cheese soup
2 cups shredded sharp Cheddar cheese (1/2 pound)
1 egg white with 1 tablespoon water
Sesame seeds
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and soup/sauce until very warm (125 to 130 degrees F); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, knead in cheese. Divide dough in half. Divide one half into 3 equal pieces; roll each to 14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2 4 1/2-inch loaf pan. Repeat to make second loaf. Cover, let rise in warm, draft-free place until doubled in size, about 25 to 40 minutes.
Brush loaves with egg white mixture; sprinkle with sesame seed.
Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
Source: Fleischmann's Yeast
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Tuscan Bread for Teresa
- Monk's Chop Block Veggie Bread (old Abby recipe)
- Candy Cane Sweet Rolls (with apricot and maraschino cherry filling)
- Pull-Apart Rye Rolls
- Low Salt Challah Bread (using egg substitute)
- Pumpernickel Rolls (using mashed potatoes, rye and whole wheat flour, cornmeal)
- Potato Rosemary Rolls (by hand or bread machine)
- Judy's Favorite Bread (repost)
- Pesto Bread (using parsley, frozen bread dough, food processor)
- Irish Swirl Loaf (with spinach dough swirl)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute