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Manual Instructions:
Separate out 1 cup of flour.
Set aside.
Mix rest of dry ingredients in a large bowl.
In a separate small bowl, mix very warm water, mustard, and shredded cheddar cheese.
Stir.
Allow mixture to cool to lukewarm. Add to dry ingredients in large bowl all at once. Stir.
Stir in as much of remaining cup of flour as you can.
On a floured board, knead bread until it is smooth and elastic (about 10 minutes).
Put dough in a greased bowl, turning once to grease both sides.
Cover loosely with wax paper, and allow to rise until doubled in size (about 1 hour).
Punch down dough.
Roll with greased hands to remove large air pockets, and shape into a loaf.
Place in loaf pan and allow to rise again until almost doubled (about 30-40 minutes).
Twenty minutes into second rising, preheat oven to 375F.
Bake for 30-35 minutes, or until crust is deep golden brown.
(Tip: Loaf will sound hollow when rapped with the knuckles). Remove from oven.
Tip bread out of loaf pan. Allow to cool on a rack for 10 minutes.
For a soft crust without added fat, place slightly cooled bread in a plastic bag, and seal.
Let bread cool completely to room temperature before slicing.
For a crusty loaf, allow to cool completely on the rack, and store in a vented bread
keeper.
Makes one loaf. Enjoy!
About the Author: Chris Williamson is a writer, artist, and proud to be an associate
member of the Society of Children's Book Writers and Illustrators. Chris is married to her
best friend who happens to be in the military, so she is a nomad, by marriage. Most
recently she belongs to a small farm, where she raises chickens and tends a large garden.
She is currently working on her own cookbook and two Picture Book manuscripts.
Author's URL: http://www.mrsmousehouse.com
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Cheese Potatoes
From: Amy BCrawshaw
This is an inexact recipe. Adjust it for the size of your family or party and your tastes.
You do not have to peel the potatoes. Just make sure the skins are well washed. This dish
is my mother-in-law's Irish specialty.
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