Recipe By : Betty Crocker, 1986
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Active dry yeast
1/2 c Water -- warm
1/2 c Milk -- scalded and cooled to
- lukewarm
2/3 c Butter -- softened
2 Eggs
1 ts Salt
3 c All-purpose flour
1 c Swiss or cheddar cheese -- shredded
1/2 ts Pepper
Butter -- softened
Dissolve yeast in warm water in a 2-1/2 quart bowl. Add milk, 2/3 c
butter, eggs, salt, and 1 c of the flour. Beat on low speed, scraping
bowl constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 minutes. Stir in remaining flour, cheese, and
pepper. Scrape batter from side of bowl. Cover and let rise in warm
place until double, about 40 minutes. (Batter is ready if indentation
remains when touched with floured finger.)
Stir down batter by beating 25 strokes. Spread evenly in a 2-quart
casserole dish. Cover and let rise until double, 45 minutes. Heat
oven to 375 F. Place loaf on low rack so that top of casserole is in
center of oven. Casserole should not touch sides of oven. Bake until
loaf is brown and sounds hollow when tapped, 40-45 minutes. Loosen
side of bread from casserole dish. Brush top with softened butter;
cool on wire rack.
