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Cheddar Cheese Bread


  • 7-8 cups unsifted flour
  • 1/3 cup sugar
  • 1 tsp. salt
  • 2 packages. active dry yeast
  • 2 cups water
  • 2/3 cup milk
  • 3 cups shredded cheddar cheese
  • melted butter


In large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt and undissolved yeast. Combine water and milk in saucepan and heat over low heat until warm.

Gradually add to dry ingredients and beat 2 minutes at medium speed or electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.


Stir enough additional flour to make stiff dough. Turn onto lightly floured board and knead until smooth and elastic - about 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place away from draft until doubled in bulk - about 1 hour.

Punch dough down; turn out onto board. Cover and let rest 15 minutes. Divide dough in half and roll each half to 14x9 inch rectangle.

Gentle but firm rolling will get rid of all bubbles. Beginning with upper short side, roll toward you. Seal with thumbs or heel of hand. Seal ends; fold sealed ends under, being careful not to tear. Place sealed side down in 2 greased 9x5 inch loaf pans. Cover and let rise in warm place, about 1 hour until doubled in bulk.

Bake at 375 degrees F for 40 minutes. Remove from pans, brush with melted butter and cool on wire rack.

By Robin from Washington, IA

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