| 8 | 9 | 10 | 11 | 12 |
| 1 | 49 | 97 | 146 | 194 |
|
BREAD500.TXT
1
1
1
c Water; Warm, 110-115 Deg. F.
tb Active Dry Yeast; Bulk
ts Sugar
1 pk Active Dry Yeast; OR
3 1/2 c Unbleached Flour; *
1 1/2 ts Salt
3
/4 c Butter; Room Temperature
4
1
2 tb Celery Seeds
Eggs; Lg, Room Temperature
Egg; Lg
6
1
oz Cheddar; Extra Sharp, Diced
tb Milk
*
+
You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4
1
pk Active Dry Yeast; OR
/4 c Water; Warm, 110-115 Deg. F.
tb Sugar
Egg; Lg.
tb Butter; Room Temperature
1 tb Active Dry Yeast; Bulk
1 c Cottage Cheese; *
1 1/4 ts Salt
2 1/4 c Unbleached Flour; Unsifted,*
1 c Cheddar; Sharp, Grated
1
1
1
1
*
You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
The cottage cheese should be the small curd kind at room temperature. **
+
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.
-
----
Page 10
Page
Quick Jump
|