| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 6 1/2 | -(up to) | |
| 7 1/2 | c | Flour |
| 2 | tb | Sugar |
| 1 | tb | Salt |
| 2 | pk | Yeast |
| 2 1/4 | c | Milk |
| 3 | tb | Butter |
| 1 | lb | Sharp cheddar cheese; grated |
| 2 | Eggs |
INSTRUCTIONS
In large bowl, combine 2 1/2 cups flour, sugar salt and yeast. Combine milk and butter in saucepan; bring to boil; cool to lukewarm. Add to dry ingredients and beat until blended. Add 1 cup flour; beat; add cheese and eggs. Gradually add remaining flour; knead until smooth and elastic. Put in greased bowl; turn to grease top. Cover, let rise until double. Punch dough down; divide in half. Place in 2 well-greased pans (or 3 medium or 4 small pans). Cover; let rise in warm place until double. Bake at 375 for 35-45 minutes, depending on size of pans. Remove from oven at once. Cool on wire racks. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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