| 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
A Message from our Provider:
“Lust and selfishness do not equal love”