Bulk Warm Crusty Cheddar Bread

Bulk Warm Crusty Cheddar Bread

Ingredients:
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated

Directions:
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
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Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.
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BREAD500.TXT
---------- Recipe via Meal-Master (tm) v7.05
Title: Sourdough Starter #1
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast
Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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---------- Recipe via Meal-Master (tm) v7.05
Title: Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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---------- Recipe via Meal-Master (tm) v7.05
Title: Sourdough Starter #3
Categories: Breads
Servings: 1