"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cheese Bread Recipe

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This recipe for Cheese Bread, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7to 8 cups unsifted flour
1/3 cup sugar
1 T salt
2 pkg active dry yeast
2 cups water
2/3 cup mild
3 cups shredded sharp cheddar cheese
melted butter or margarine

Directions:
Directions:
In a large bowl thoroughly mix 2 1/2 cups flour, sugar, salt and undissolved yeast. Combine water and milk in saucepan. Heat over low heat until liquids are very warm. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scrapping the bowl occasionally. Add cheese and 1/2 cup flour. Beat at high speed 2 minutes. scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out on lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rest 15 minutes. Divide dough in half. Roll each half to a 14x9 rectangle. Shape into loaves. Place in 2 greased 9x5x3 loaf pan. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 hour. Bake on lowest oven rack position at 375 about 40 minutes. Remove from pans and cool on wire racks. Brush tops with melted butter.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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