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3/4 cup dry milk powder
2 Tablespoons dehydrated onion
2 Tablespoons granulated sugar
1 1/2 packets dry yeast (3 1/2 teaspoons)
2 1/2 cups water, warm but not hot
8 cups all-purpose flour
4 1/2 teasoons salt
1/4 cup shortening, softened or melted and cooled
1/2 cup grated Cheddar cheese
3 Tablespoons poppy seeds
Stir dry milk, onion and sugar into warm (not hot) water,
then sprinkle with yeast. Let mixture stand for 5 minutes
until surface is frothy. Gently stir to moisten and
soften all of the yeast.
Sift flour and salt into a large bowl. Stir in the
shortening. Combine the liquid mixture with the flour.
Add cheese and mix well until dough takes form.
Turn dough out onto a floured board. Knead dough for
5 to 10 minutes or until smooth and elastic. Place into
a greased bowl. Cover and let rise in a warm place for
30 minutes.
Preheat oven to 350 degrees F.
Punch dough down and remove from bowl to floured board.
Knead the dough lightly, then divide into
3 equal pieces. Shape into loaves, and place on a
floured baking sheet. Cover and let rise in a
warm place for 30 minutes.
Bake for 45 to 50 minutes or until browned on top.
Cool on racks.
Source: Modesto Bee newspaper, July 27, 1988
2 Tablespoons dehydrated onion
2 Tablespoons granulated sugar
1 1/2 packets dry yeast (3 1/2 teaspoons)
2 1/2 cups water, warm but not hot
8 cups all-purpose flour
4 1/2 teasoons salt
1/4 cup shortening, softened or melted and cooled
1/2 cup grated Cheddar cheese
3 Tablespoons poppy seeds
Stir dry milk, onion and sugar into warm (not hot) water,
then sprinkle with yeast. Let mixture stand for 5 minutes
until surface is frothy. Gently stir to moisten and
soften all of the yeast.
Sift flour and salt into a large bowl. Stir in the
shortening. Combine the liquid mixture with the flour.
Add cheese and mix well until dough takes form.
Turn dough out onto a floured board. Knead dough for
5 to 10 minutes or until smooth and elastic. Place into
a greased bowl. Cover and let rise in a warm place for
30 minutes.
Preheat oven to 350 degrees F.
Punch dough down and remove from bowl to floured board.
Knead the dough lightly, then divide into
3 equal pieces. Shape into loaves, and place on a
floured baking sheet. Cover and let rise in a
warm place for 30 minutes.
Bake for 45 to 50 minutes or until browned on top.
Cool on racks.
Source: Modesto Bee newspaper, July 27, 1988
