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Cheddar Cheese And Caraway Bread Recipe
|Evaporated milk||13 Ounce (1 Large Can)|
|Butter/Margarine||3 Tablespoon, cut into pieces|
|Caraway seed||2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|All-purpose flour||3 3⁄4 Cup (60 tbs), unsifted|
Serving size: Complete recipe
Calories 3594 Calories from Fat 1198
% Daily Value*
Total Fat 136 g208.8%
Saturated Fat 74.4 g372%
Trans Fat 0 g
Cholesterol 778.5 mg
Sodium 1712.1 mg71.3%
Total Carbohydrates 459 g153%
Dietary Fiber 19.9 g79.4%
Sugars 84.7 g
Protein 137 g274.3%
Vitamin A 86.6% Vitamin C 16%
Calcium 239.4% Iron 158.2%
*Based on a 2000 Calorie diet
Heat, stirring, to about 110° (butter and cheese need not melt completely).
In a large bowl, dissolve yeast in the 1/4 cup water.
Add milk mixture; beat in 1 1/2 cups of the flour.
Add eggs, 1 at a time, beating well after each addition; gradually beat in 1 1/2 cups more flour until batter is smooth.
With a spoon, beat in remaining 3/4 cup flour.
Cover and let rise in a warm place until doubled (about 45 minutes).
Stir batter down and spoon into a generously greased 10-inch tube pan or two 4 1/2 by 8 1/2-inch loaf pans.
Cover and let rise in a warm, place until almost doubled (about 45 minutes).
Bake in a 350° oven for about 55 minutes (45 minutes for loaf pans) or until bread sounds hollow when tapped.
Let cool in pan on rack for 10 minutes; then turn out onto rack to cool completely.