Cheddar Bread Recipe by Ruth Paget
Makes 2 loaves
Ingredients:
-1 (0.75-ounce) package instant dry yeast
-1/2 pound shredded, sharp cheddar cheese
-1 (10.75-ounce) can Campbell’s tomato soup
-1 (4-ounce) jar diced pimientos with juice
-1 cup scalded milk
-1/2 cup butter
-6 to 7 cups flour
Steps:
1-Dissolve yeast in water according to package instructions.
2-Mix all ingredients together in a large bowl to form a dough.
3-Place dough in a warm spot and let rise to double its size.
4-When the dough has risen, punch it down and knead by hand for 15 to 20 minutes.
5-Let dough rise again in a warm spot.
6-When the dough has risen again, punch it down and knead by hand for 15 to 20 minutes.
7-Preheat the oven to 350 degrees Fahrenheit.
8-Form two loaves. Spray Pam in two bread baking pans and bake loaves for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cheddar bread tastes great toasted with melted butter and a mug of strong black coffee with warmed milk to drink.
(A Rosevale Farm Recipe)
Source: Winifred Sawle – Arena, Wisconsin
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
