| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Warm water |
| 1 | Env quick rise dry yeast | |
| 1 | ts | Sugar |
| 3 1/2 | c | Flour |
| 2 | ts | Salt |
| 5 1/2 | c | Sharp cheddar; grated |
| 2 | lg | Eggs; beat |
| 1 | Egg; beat | |
| 2 | tb | Milk |
INSTRUCTIONS
In a 16-oz measuring cup combine warm water, yeast and sugar. Give it a stir and let it stand until it bubbles to the rim of the pitcher (5 or 6 minutes). Meanwhile mix together flour, salt and cheese. Work in 2 eggs and the yeast mixture until dough can be kneaded in bowl with floured hands, 6 to 8 minutes. When smooth and elastic, let dough rice in greased bowl, covered, 1 hour. Punch down and let rise again. Shape to fit greased 9" pyrex loaf dish. Wipe top of loaf in mixture of 1 egg and 2 tb milk. Let rise until doubled. Bake in preheated 375~ oven about 45 minutes or until nicely browned. Remove from pan. Cool before slicing. Source: Gloria Pitzer's Newsletter.
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