Recipe#2512

Title: Cheese 01

From: "Arkie" arkie@conc.net 
 Newsgroups: rec.food.baking 
 Subject: Re: Cheese bread 
 Date: 14 Dec 1997 23:29:57 GMT 
 Message-ID: <01bd08e8$22a1b5e0$4477a1cf@RJR_HOME.VANSCO> 

2 tsp. sugar
 1/2 c lukewarm water
 2 pkgs. dry yeast
 2 c milk
 2 c cold water
 1/4 c sugar 
 5 tsp. salt
 1/4 c shortening
 12 to 13 c flour 
 Soften yeast in warm water in which 2 tsp. sugar has been dissolved.
 Let stand 10 minutes; stir.  Scald milk.  In large mixing bowl,
 combine scaled milk, cold water, sugar, salt and shortening; Stir
 until sugar is dissolved.  Cool until lukewarm and stir in yeast.
 Stir in 1/2 the flour and beat vigorously until smooth and elastic.
 Add enough flour to obtain a soft dough that doesn't stick to the
 bowl.  Turn out on a lightly floured board and knead until smooth
 and satiny, 8 - 10 mins.  Place in a large greased bowl and turn
 over in bowl to grease top.  Cover with waxed paper and a cloth.
 Let rise in a warm humid place until it doubles, about 1 hr.  Punch
 down.  Cut dough into 4 pieces; shape into balls; cover and let
 rest 10 mins.
 Shape into loaves.  Place in greased pans.  Grease top of loaves.
 Cover with waxed paper and a cloth.  Let rise until double, 45 -
 60 mins.  Bake in a 350-400F preheated oven for 35 minutes. Remove
 from pans and cool on racks.
 For cheese bread, cut cheese into dough during punch down and place
 in pans.
 Variation: Fergasa Bread.  During punch down add  some cheddar
 cheese cubes, 1 bunch chopped green onions, garlic powder to taste
 and some cooking oil into dough.  Cut extra ingredients into dough
 with a sharp knife or metal scraper until well blended.  Divide
 evenly and bake when double in size.  Can also use greased muffin
 tins to make small buns.