| 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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