| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 2 | ts | Active dry yeast |
| 3 | c | Bread flour |
| 1/4 | c | Nonfat dry milk |
| 1 1/4 | ts | Lecithin; optional |
| 2 | tb | Whey; optional |
| 1 | tb | Butter; softened |
| 1 | ts | Salt |
| 2 | tb | Sugar |
| 1 1/4 | c | Warm water |
| 2 | c | Shredded Cheddar cheese at room temperature |
| 1 | ds | Tabasco sauce; optional |
INSTRUCTIONS
Recipe by: Ilene Warfield From: IWarfield2@aol.com Date: Fri, 10 May 1996 10:13:27 -0400 Reserve 1 1/2 cups of the shredded cheddar cheese. Place remaining ingredients into bread machine pan in the order recommended by the manufacturer. Use the Dough/Manual cycle. At the end of the cycle, remove the dough from the bread pan. If desired, place the dough in a greased bowl, cover and allow to rise for about 30 minutes; this step can be skipped. Turn the dough out onto a lightly floured surface. Roll it into as long a rope as possible without stretching or tearing - about 24" - 30". Flatten the rope slightly. Sprinkle 1 cup of the reserved cheddar cheese along the length of the rope, then start at one end and coil the rope. Turn the coil onto a flat side. Pinch it and turn it over several times in order to close the seams and mold a nice shape. You don't want to turn it on its side; just turn it top-to-bottom on the flat sides of the coil. (I hope you can picture this.) Cover loosely and let rise for about 30 minutes, or until doubled in bulk. Bake in a 350x oven for 30 minutes. Sprinkle remaining 1/2 cup or so of cheese on the top of the loaf; return to the oven for 10 - 15 minutes, or until the cheese is melted and the loaf sounds hollow when tapped. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #79 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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