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Cheese: Hearty Welcome Cheesy Batter Bread

Source of Recipe

Canadian Living Magazine, Dec. 1998


List of Ingredients

3 tablespoons sugar
1/2 cup warm water
1 tablespoon active dry yeast
14 ounces evaporated milk, warmed
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried sage
4 cups flour
1 cup shredded cheddar cheese


Recipe

Preheat oven to 350¡F. In large bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle yeast over top and let stand for 10 minutes or until frothy. Stir in remaining sugar. In separate bowl, stir together warm milk, oil, salt, mustard and sage. Stir into yeast mixture. Beat in 3 cups of the flour, 1 cup at a time, beating well after each addition. Using wooden spoon, stir in cheese, then remaining flour until sticky dough forms.


Transfer to greased 9 x 5-inch (8 cup) loaf pan, patting top with floured hand to make level. Cover dough with damp cloth, and let rise in warm draft free place for about 1 1/4 hours or until comes just above top of pan.


Bake in center of oven for about 1 hour or until top is brown and bottom sounds hollow when tapped. Let cool in pan on rack for 5 minutes, turn out onto rack and let cool completely. Slice thinly. (Can be wrapped in plastic wrap and frozen in airtight container for up to 1 month.)


TIPS: To give the bread extra sheen, brush with 1 egg white before baking. If top of loaf is browning too much during baking, cover loosely with foil.