Bread: CHEESE BREAD

By mikeimmell

My friend Arthur Johnson's family secret recipe

Ingredients

• 2 1/4 Cups Whole Milk
• 2 pkgs. active dry yeast
• 1/4 cup warm water
• 2 1/2 cups shredded
• extra sharp chedar cheese
• 2 tbsp. sugar
• 1 tsp. salt
• 1 egg
• 2 tbsp. margarine or butter
• 5 cups all purpose flour sifted and
• measured into a large bowl, set aside

Preparation

Step 1

Put approximately 1/3 of the flour in a large mixing bowl. Add the yeast, cheese, salt, and sugar. Mix well and set aside.

In a saucepan add the milk, water and margarine or butter and heat
until warm (100 degrees to 110 degrees F). Do not boil.
Note: If you overheat the liquids in your saucepan they will kill the yeast when added to the flour mixture.

Add the liquids to the dry ingredients in your mixing bowl. With an electric mixer, mix for approximately 2 minutes at a medium speed setting.

In another small bowl wisk and beat the egg by hand until well beaten and frothy. Add the beaten egg to the cheese and flour mixture above mixing well.

Now remove 1 cup of the remaining flour from the measured flour bowl. Gradually add all of the remaining flour to the bowl and mix well by hand (do not use an electric mixer for this step).

Transfer the dough to a well floured wooden board or clean surface and start gradually adding the remaining 1 cup of flour to the dough. Note: Humidity affects bread, so it's possible you may not need all of the remaining 1 cup of flouror you might even need to add a little more than a cup. Knead in only enough flour until the dough has an elastic smooth and satiny but not a shiny appearance.

Place the dough in a large well greased or buttered bowl. Flip or turn the dough over to grease the top. Place a very warm dampened towel over the bowl and set aside in a warm draft free place to rise. Let rise until doubled in size. Punch down, turn the dough over again to grease the top of the dough and let rise again until doubled in size.

Divide dough in to 2 or 3 pieces and flatten out into an oblong rectangular shape which is the same width as the length of your bread pan. Roll up sealing the edges as you go to form loafs. Place inside your well greased loaf pans. Cover the loaf pans again with a warm dampened towel and let rise until the loaves are doubled in size. Now put the loaves in a pre-heated 375 degree oven for approximately 50 minutes. Brush the loafs with butter immediately after baking.
Note:If you omit this step your loafs will have a very hard, crusty and chewy crust.