Cheddar crown loaf
Prep time: 45 minutes
Rise time for dough: 1 hour, 25 minutes, total
Cook time: 40 minutes
Makes 1 large loaf
Irene Jensen of Sacramento lost her recipe for cheddar cheese bread in a move. She was hoping someone could help.
Louise Sugiyama of Manteca shares this recipe that she found in “Fleischmann’s Bake-It-Easy Yeast Book.” It may fill the billl for Jensen.
6 to 7 cups unsifted flour, divided use
2 tablespoons sugar
1 tablespoon salt
2 packages Fleischmann’s Active Dry Yeast
13/4 cups milk
1/2 cup water
3 tablespoons Fleischmann’s margarine
1 cup shredded sharp cheddar cheese (1/4 pound)
Melted Fleischmann’s margarine
1/4 teaspoon caraway seed
In a large bowl, thoroughly mix 21/4 cups flour, sugar, salt and undissolved Fleischmann’s Active Dry Yeast.
Combine milk, water and 3 tablespoons Fleischmann’s margarine in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and enough additional flour to make a stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.
Punch dough down. Divide dough into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in a well-greased 10-inch tube pan. Brush with melted Fleischmann’s margarine and sprinkle with half of the caraway seed. Arrange remaining balls of dough on top. Brush with melted margarine and sprinkle with remaining caraway seed. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake at 375 degrees about 40 minutes, or until done. Remove from pan and cool on wire rack. Best served warm.
Per serving based on 24 servings: 171 cal.; 5 g pro.; 28 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 7 mg chol.; 344 mg sod.; 1 g fiber; 20 percent calories from fat.