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BREAD500.TXT
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2
/2 ts Salt
/4 c Butter
c Unbleached Flour; Sifted
4 ts Baking Powder
1 c Cheddar; Sharp, Grated
2/3 c Milk
1
1
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cheddar Pinwheels
Categories: Breads, Cheese, Quickbreads
Servings: 6
2
1
c Unbleached Flour; Sifted
tb Baking Powder
/3 c Milk
1/2 ts Salt
1/4 c Butter
1 c Cheddar; Extra Sharp, Grated
2
Sift the flour, salt, and baking powder together in a mixing bowl and then
cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to
baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
or until delicately browned.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cheddar Bread Ring
Categories: Cheese, Breads, Yeast bread
Servings: 4
2
3/4 c Bread Flour
pk Active Dry Yeast; OR
/4 ts Salt
2 tb Sugar; Granulated
1 tb Active Dry Yeast; Bulk
1 c Milk
1
3
2
tb Butter
Butter
1 1/2 c Cheddar; Sharp, Shredded
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
cups total.
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3
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Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.
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