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REFRIGERATOR CHEESE BREAD




Source of Recipe


unknown


List of Ingredients




7-8 c. flour
1/4 c. sugar
1 tbsp. salt
3 c. (12 oz.) shredded Cheddar cheese
2 pkgs. active dry yeast (I use 2 TBSP. from bulk)
2 c. water
1 c. milk
Melted butter

Recipe



Thoroughly combine 3 cups flour, undissolved yeast, sugar and salt. Combine water and milk in a saucepan; heat over low heat until very warm (120º F. to 130º F., use a thermometer, please). Gradually add dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add an additional cup of flour; beat at high speed 2 minutes. Stir in cheese and enough remaining flour to make soft dough. Turn out on a well floured surface. Knead 5 - 10 minutes or until dough is smooth and satiny. Cover with towel and let rest 20 minutes. Punch down, shape loaves and put in two buttered 9x5 inch pans. Be sure any seams are pinched, and placed down in the pans. The ends of the loaves should touch the pan ends. Brush loaves with melted butter and cover loosely with plastic wrap. Refrigerate 2 - 24 hours. Remove from refrigerator and let stand at room temperature 10 minutes before baking. Bake in preheated 375 degree F. oven for 35 - 40 minutes or until golden brown and loaves sound hollow. Cool on rack.