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Cheese Bread II

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Makes 2 loaves or 2 1/2 dozen rolls

Recipe Link: RecipeCircus.com/recipes/MasterChefDon

List of Ingredients


6 to 6 1/4 cups bread flour
2 tablespoons sugar
1 package RapidRise Yeast
1/2 cup dry milk
2 teaspoons salt
1 cup shredded cheddar cheese
2 cups water
2 tablespoons margarine or butter
1 egg white, lightly beaten with 1 tablespoon water (optional)


Recipe


In a large bowl, combine 2 cups flour, sugar, undissolved yeast, dry milk, salt and cheese. Heat water and margarine until very warm (120° to 130°F).

Gradually add to dry ingredients, beating well. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, 10 to 12 minutes. Cover; let dough rest 10 minutes.

Divide in half and roll each half into a 12x7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal.

Place, seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. If desired, brush loaves with egg white mixture.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

For Rolls:

Form dough into desired shapes. Place on greased baking sheets. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour.

If desired, brush rolls with egg white mixture. Bake at 375°F for 15 minutes or until golden. Remove from baking sheets; cool on wire rack.