Crusty Cheddar Bread

  • on January 1, 2007
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Ingrients & Directions

1 pk Active Dry Yeast; OR 1 1/4 ts Salt
1 tb Active Dry Yeast; Bulk 1 ea Egg; Lg.
1/4 c Water; Warm, 110-115 Deg. F. 2 1/4 c Unbleached Flour; Unsifted,*
1 c Cottage Cheese; * 1 tb Butter; Room Temperature
1 tb Sugar 1 c Cheddar; Sharp, Grated

* The cottage cheese should be the small curd kind at room temperature.
** You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
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.

4 servings

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