2 c Milk
1/3 Stick margarine
1/8 c White Karo syrup
1 tb Brown sugar
5 -(up to)
6 c Flour
1 pk Yeast
1 ts Salt
1 -(up to)
2 ts Herbs (thyme; dill, oregano,
-sage; or a mixture)
1 pk (10-oz) extra sharp Cheddar
-cheese; grated
Bring milk, margarine, Karo syrup and sugar to boiling point. Cool to luke
warm. Put 2 cups flour, yeast, salt and herbs in a large bowl. Add milk
mixture, then grated cheese. Mix well and add more flour until the dough
is dry enough to knead. Put on a flat surface and knead until very smooth,
8 to 10 minutes. Place in a greased bowl, cover, and let rise until double
in bulk, 1-1/2 to 2 hours. Punch down and let rest for 10 minutes. Shape
into loaves (do not knead) and let double in bulk. Bake at 375 for 45
minutes for large loaves and 30 minutes for medium loaves. Remove from pan
at once. Yield: 2 large loaves or 3 medium loaves.
MARY WORTHEN (MRS. BOOKER)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings