HOME-MADE BREAD: This is another tried & true recipe which I had enjoyed success with over the years.

CHEESE BREAD:

 

 

5 ½ to 6 cups all purpose flour

1 ½ cups warm water   + 1 tsp. sugar

1½ tbsp. active dry yeast                                            

2 cups sharp cheese, preferably medium Cheddar                                                    

½ cups warm milk                              

2 tbsp. each sugar + shortening or butter

2 tsp. salt                                                                    

egg wash

 

 

 

Proof yeast with ½ cup warm water and sugar for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Put 5 ½ cups flour in the mixing bowl of Standing Mixer with dough hook attached. Heat milk until warm and add in cheese, sugar, shortening and salt. Stir to dissolve and cool to lukewarm. Turn machine on Speed 2; add yeast water, 1 cup warm water, the milk and cheese mixture and ½ cup or more of flour. Knead dough until it clings to hook and cleans sides of bowl.  Knead for 2 more minutes.

 

Transfer to oiled bowl and turn over to coat dough with oil. Cover with tea towel and let rise in a warm place until doubled in bulk, about 1 ½ hours.

 

Punch dough down and turn it out onto floured surface. Divide into 2 portions. Cover and let rest 25 minutes.

 

Shape each portion into a loaf to fit a greased 9 x 5 x3 loaf pan.  Cover and let rise until dough rises above rims of loaf pans.  

 

Preheat oven to 375 degrees F. Brush tops with egg wash. Bake 35 to 40 minutes or until done.