Cheese bread #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| ⅓ | Stick margarine | |
| ⅛ | cup | White Karo syrup |
| 1 | tablespoon | Brown sugar (up to) |
| 6 | cups | Flour |
| 1 | pack | Yeast |
| 1 | teaspoon | Salt (up to) |
| 2 | teaspoons | Herbs (thyme; dill, oregano, sage; or a mixture) |
| 1 | pack | (10-oz) extra sharp Cheddar cheese; grated |
Directions
Bring milk, margarine, Karo syrup and sugar to boiling point. Cool to luke warm. Put 2 cups flour, yeast, salt and herbs in a large bowl. Add milk mixture, then grated cheese. Mix well and add more flour until the dough is dry enough to knead. Put on a flat surface and knead until very smooth, 8 to 10 minutes. Place in a greased bowl, cover, and let rise until double in bulk, 1-½ to 2 hours. Punch down and let rest for 10 minutes. Shape into loaves (do not knead) and let double in bulk. Bake at 375ø for 45 minutes for large loaves and 30 minutes for medium loaves. Remove from pan at once. Yield: 2 large loaves or 3 medium loaves.
MARY WORTHEN (MRS. BOOKER)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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