| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 16 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 1/3 | Stick margarine | |
| 1/8 | c | White Karo syrup |
| 1 | tb | Brown sugar (up to) |
| 6 | c | Flour |
| 1 | pk | Yeast |
| 1 | ts | Salt (up to) |
| 2 | ts | Herbs (thyme; dill, oregano, sage; or a mixture) |
| 1 | pk | (10-oz) extra sharp Cheddar cheese; grated |
INSTRUCTIONS
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, 1-1/2 to 2 hours. Punch down and let rest for 10 minutes. Shape into loaves (do not knead) and let double in bulk. Bake at 375° 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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