Cheddar Loaves

By draingal

Ingredients

• 1 1 1 tablespoon active dry yeast
• 1/2 1/2 to 115°) warm water (110° to 115°)
• 2 2 2% to 115°) 2% milk (110° to 115°)
• 2 2 2 large eggs
• 2 2 2 tablespoons butter, softened
• 1 1 1 tablespoon sugar
• 2 2 2 teaspoons salt
• 7 to 7-1/2 7 to 7-1/2 7-1/2 cups all-purpose flour
• 2 2 2 cups shredded sharp cheddar cheese

Details

Servings 24
Preparation time 25mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.

Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Yield: 2 loaves (12 slices each).

Originally published as Cheddar Loaves in Taste of Home
June/July 2007, p37