| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 5 3/4 | c | Unsifted flour;, (5 3/4 to 6) |
| 3 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | pk | Active dry yeast |
| 2 | tb | Softened margarine* |
| 2 | c | Very hot tap water |
| 1 1/2 | c | Sharp cheddar cheese**; grated |
| 1/4 | c | Onion; finely chopped |
INSTRUCTIONS
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese, onion and enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down; turn out onto lightly floured board. Divide dough into 20 equal pieces. Form each piece into a smooth ball; place balls 2 inches apart on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Bake in hot oven (400 degrees) about 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks. NOTE: I used diet margerine* and non-fat smoked cheedar cheese**. Taste tested. Posted to MC-Recipe Digest V1 #1008 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 13, 1998
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