| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable &, White bread, Breads | 16 | Servings | |
INGREDIENTS
| 3 1/2 | c | All-purpose flour, (3 1/2 to 4) |
| 2 | tb | Sugar |
| 1 | pk | Rapid Rise Yeast |
| 1 | ts | Salt |
| 1 | c | Water |
| 1/3 | c | Skim milk |
| 6 | oz | Sharp cheddar cheese, grated |
| 1 | Egg white, lightly beaten with | |
| 1 | tb | Water |
INSTRUCTIONS
Makes 1 loaf. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120° to 130°F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Knead in cheese. Divide dough into 3 equal pieces; roll each piece to 14-inch rope. Braid ropes; pinch ends to seal. Place dough in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush loaf with egg white mixture. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack. Nutrition information per serving (1/16 of recipe): calories 161; total fat 4 g; saturated fat 2 g; cholesterol 12 mg; sodium 219 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 6 g. NOTES: I added 1/2 cup of finely chopped onion and 1/8 teaspoon of garlic powder to dough before stirring in added flour. And, I used fatfree cheese instead of regular which cut down on the calories and total fat. Recipe by: Fleischmann's Yeast web site: www.breadworld.com Posted to Digest bread-bakers.v097.n006 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Jan 21, 1997.
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