Dad’s Cheddar Cheese Bread
November 2nd, 2011 | Author: Shirley
Aunt Ethel’s Lopez Island Cookbook
(Dissolve 2 1/4 tsp (or 1 pkg.) yeast in 1/2 cup warm water and set aside.)
In a large mixing bowl combine:
2 1/2 cups milk: scalded
Add 1/4 cup sugar and 2 tsp salt. Stir and cool to warm.
Add dissolved yeast mixture and 2 cups of flour and mix well. (I use an electric mixer.)
Add 4 1/2 cups more flour and 3 cups shredded cheddar cheese.
Knead until smooth.
Place in greased bowl and brush top with melted butter.
Cover and let rise until double.
Punch down and knead 30 times and let rise again.
Punch down and knead 30 times again, and put in pans.
Let rise again.
Makes 3 loaves. (I like to make one loaf, one 12 cup pan of dinner rolls,
and one large pan of cinnamon rolls.)
Bake loaf (loaves) in a 375 degree oven for 50 minutes, or until firm and bottom is brown.
(Makes delicious toast.)
For dinner rolls or cinnamon rolls bake 15 to 20 minutes at same tem
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