Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

    Cheese Bread II

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 2 loaves or 2 1/2 dozen rolls

    Recipe Link:

    List of Ingredients

    6 to 6 1/4 cups bread flour
    2 tablespoons sugar
    1 package RapidRise Yeast
    1/2 cup dry milk
    2 teaspoons salt
    1 cup shredded cheddar cheese
    2 cups water
    2 tablespoons margarine or butter
    1 egg white, lightly beaten with 1 tablespoon water (optional)


    In a large bowl, combine 2 cups flour, sugar, undissolved yeast, dry milk, salt and cheese. Heat water and margarine until very warm (120 to 130F).

    Gradually add to dry ingredients, beating well. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, 10 to 12 minutes. Cover; let dough rest 10 minutes.

    Divide in half and roll each half into a 12x7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal.

    Place, seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. If desired, brush loaves with egg white mixture.

    Bake at 400F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

    For Rolls:

    Form dough into desired shapes. Place on greased baking sheets. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour.

    If desired, brush rolls with egg white mixture. Bake at 375F for 15 minutes or until golden. Remove from baking sheets; cool on wire rack.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |