| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Cheese brea, Salute | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Lukewarm water |
| 6 | c | All-purpose flour; sifted |
| 1 | Env | |
| 1/2 | lb | Sharp cheddar; grated (2 |
| 1 | c | Milk cups) |
| 1 | tb | Shortening |
| 1 | c | Lukewarm water |
| 2 | tb | Sugar salad oil |
| 2 | ts | Salt active dry yeast |
INSTRUCTIONS
Place 1/4 cup lukewarm water in small bowl; sprinkle yeast over it, and sti Knead dough with fingers, punching and turning over and over, until it is a Clean out the mixing bowl, wash with soapy water, dry, then rub with shorte Cover it with a clean towel, place bowl in a warm place; near the range or Remove risen dough from bowl with greased hands, turn out on floured counte VARIATIONS: o Instead of grated Cheddar, use 2 cups caraway cheese, domestic or import o Use 2 cups of a spiced cheese like Leyden, in place of Cheddar. o Add 1 cup crumbled blue cheese and 1 cup mild Cheddar or Brick instead o From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Posted by June Hoffman, 8/93 Converted by MMCONV vers. 1.10 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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