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Cheese caraway bread
Grease 9"X5"X3" loaf pan
1 package of active dry yeast
1 1/4 cups warm water (105F to 115F)
1 cup shredded cheddar cheese (about 4oz)
2 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
1 tsp. caraway seed
2 2/3 cups flour
Melted butter or margarine
In a large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes. Spread evenly in loaf pan. Smooth out top of batter by patting into shape with floured hands. Cover; let rise until double, about 40 minutes. Heat oven to 375F. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.
*If using self-rising flour, omit salt.
Grease 9"X5"X3" loaf pan
1 package of active dry yeast
1 1/4 cups warm water (105F to 115F)
1 cup shredded cheddar cheese (about 4oz)
2 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
1 tsp. caraway seed
2 2/3 cups flour
Melted butter or margarine
In a large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes. Spread evenly in loaf pan. Smooth out top of batter by patting into shape with floured hands. Cover; let rise until double, about 40 minutes. Heat oven to 375F. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.
*If using self-rising flour, omit salt.