Wisconsin Cheese Bread
- 1-1/2 cups milk
- 1/3 cup sugar
- 4 tsp butter
- 1 Tbsp salt
- 1/2 cup warm water
- 2 packages dry granular yeast
- 1 egg, well beaten
- 1-1/2 cups sharp Cheddar cheese, grated
- 6 cups all-purpose flour
Scald the milk. Add the sugar, salt and butter. Let it cool to lukewarm.
Pour the lukewarm water in a large, warm bowl. Sprinkle the yeast over the water and stir until dissolved.
Slowly stir in the milk mixture. Add the beaten egg, then the cheese. Blend well.
Beat in 3 cups of flour until smooth. Stir in enough additional flour to make a stiff dough.
Turn the dough onto a lightly flour-covered surface and knead for about 10 minutes until smooth and stretchy.
Divide the dough into two equal parts. Shape into loaves and place in buttered bread pans. Brush the tops lightly with melted butter, cover with a linen cloth and let them rise in a warm location until doubled in bulk. This should take about 30 minutes (be patient, you rascal).
Bake in 375-degree oven for 20-25 minutes (be patient, you rascal). Remove the bread from the pans and let cool with love and patience on a wire rack or cool cookie sheet.
Pour the lukewarm water in a large, warm bowl. Sprinkle the yeast over the water and stir until dissolved.
Slowly stir in the milk mixture. Add the beaten egg, then the cheese. Blend well.
Beat in 3 cups of flour until smooth. Stir in enough additional flour to make a stiff dough.
Turn the dough onto a lightly flour-covered surface and knead for about 10 minutes until smooth and stretchy.
Divide the dough into two equal parts. Shape into loaves and place in buttered bread pans. Brush the tops lightly with melted butter, cover with a linen cloth and let them rise in a warm location until doubled in bulk. This should take about 30 minutes (be patient, you rascal).
Bake in 375-degree oven for 20-25 minutes (be patient, you rascal). Remove the bread from the pans and let cool with love and patience on a wire rack or cool cookie sheet.
Submitted by Sep 10, 2011
15 min
30 min
45 min