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Cheddar Bread

List of Ingredients

ABOUT 2 C WHOLE or SKIM MILK
TWO PKGS DRY YEAST
5 C FLOUR (ALL PURPOSE)
2 T SUGAR
2 t SALT
2 EGGS
1 HEAPING CUP CHEDDAR CHEESE, SHREDDED
10 DROPS YELLOW FOOD COLORING
6 SPRING ONIONS, CHOPPED FINE
1 CLOVE MINCED GARLIC
2 t DILL



Recipe

WARM MILK TO ABOUT 105 F. ADD YEAST.
PLACE 5 CUPS FLOUR IN A MIXING BOWL.
ADD: SUGAR, SALT, EGGS, CHEDDAR CHEESE, YELLOW FOOD COLORING, SPRING ONIONS, GARLIC and DILL.
STIR TO COMBINE THEN ADD MILK SLOWLY. YOU CAN USE A KITCHENAID MIXER WITH A DOUGH HOOK. SCRAPE SIDES..DOUGH WILL BE STICKY.
COVER WITH A DAMP TOWEL AND LET PROOF, ABOUT ONE HOUR, OR UNTIL DOUGH DOUBLES IN BULK.
GENEROUSLY BUTTER TWO BREAD PANS. DIVIDE DOUGH INTO PANS, WET HANDS AND PAT DOUGH DOWN TO FORM LOAF.
PREHEAT OVEN TO 400*.
COVER PANS WITH DAMP CLOTH AND LET RISE UNTIL DOUGH COMES TO THE TOP OF THE LOAF PAN.
MIX EGG YOLK WITH EQUAL AMT OF MILK TO MAKE EGG WASH. BRUSH LOAVES GENEROUSLY WITH EGG WASH..THIS GIVES LOAVES A NICE BROWN FINISH, AND IMPROVES TEXTURE OF CRUST.
BAKE @ 400 FOR ABOUT 50 MINUTES ON CENTER RACK. BREAD SHOULD SOUND HOLLOW WHEN TAPPED LIGHTLY WITH FINGERS.
LET BREAD COOL FOR 5 MINTUES OR SO BEFORE REMOVING FROM PAN.