Cheese casserole bread

 
                           Cheese Casserole Bread
 
 Recipe By     : Betty Crocker-1986
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
      1/2  cup           warm water
      1/2  cup           lukewarm milk -- scalded and cooled
      2/3  cup           butter -- softened
    2                    eggs
    1      teaspoon      salt
    3      cups          all-purpose flour
    1      cup           Swiss or cheddar cheese -- shredded
      1/2  teaspoon      pepper
                         Butter -- softened
 
 Dissolve yeast in warm water in a 2-1/2 quart bowl.  Add milk, 2/3 cup
 butter,eggs, salt and 1 cup of the flour.  beat on low speed, scraping bowl
 constantly, 30 seconds.  Beat on medium speed, scraping bowl occasionally,
 2 minutes.  Stri in remaning 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.  Cover and let rise until double, 45 minutes.  Heat oven to
 375F.  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.  Brush top with softened butter; cool on wire rack.
 Makes 1 loaf.
 
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