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2 3/4 c Bread Flour 2 tb Sugar; Granulated 1 pk
Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3/4 ts Salt 1 c
Milk 2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up
to 3 cups total.
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Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and
salt thoroughly in a large bowl. Heat the milk and butter together
until very warm (115-125 degrees F.). Gradually add to the dry
ingredients and beat at medium speed on an electric mixer for 2
minutes, scraping the bowl occasionally. Add 1/2 cup of the flour
and the cheese. Beat fir 2 minutes on high speed on the mixer,
scraping the bowl occasionally. Stir in enough additional flour to
make a stiff but light dough. Turn the dough out onto a lightly
floured surface and knead until smooth and elastic, 5 to 8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with
a dishtowel that has been soaked in hot water and then wrung out
until almost dry. Let rise in a warm place until doubled in bulk,
about 1 hour.
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