Cheddar Cheese And Caraway Bread Recipe
Ingredients
| Evaporated milk large can | 1 | |
| Sugar | 3 Tablespoon | |
| 3 tablespoons butter or margarine, cut in pieces | ||
| 2 teaspoons each salt and caraway seed | ||
| Garlic powder | 1/2 Teaspoon | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 3 3/4 cups all-purpose flour, unsifted | ||
| Eggs | 2 | |
Directions
In a pan, combine milk, sugar, butter, salt, caraway seed, garlic powder, and cheese.
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.
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.
Chef
