Title: Crusty Cheddar Bread
Categories: Bread
Yield: 4 Servings
| 1 | pk | Active dry yeast; or |
| 1/4 | c | Water; warm, 110-115 deg. f. |
| 1 | ts | Sugar |
| 1 | | Egg; lg. |
| 1 | ts | Butter; room temperature |
| 1 | ts | Active dry yeast; bulk |
| 1 | c | Cottage cheese; * |
| 1 1/4 | ts | Salt |
| 2 1/4 | c | Unbleached flour; unsifted,* |
| 1 | c | Cheddar; sharp, grated |
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on the
weather.
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Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir
to completely dissolve. With an electric mixer, blend the softened yeast
into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup
portions to form a stiff but light dough and let rise in a warm place until
doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough
down, then add 1 cup of the grated cheddar cheese. Turn into the buttered
dish. Let rise 30 to 40 minutes longer or until almost doubled in size.
Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until
golden brown. Brush the top with butter.