1 c. milk
1/4 c. honey
1/4 c. warm water
1 1/2 tsp. salt
4 c. white flour
1 Tbsp. sweet butter
1 Tbsp. dry yeast
1/2 tsp. sugar or honey
2 c. Cheddar cheese, grated
Scald the milk in small saucepan. Add butter and honey
and let sit until lukewarm. In a large mixing bowl dissolve
yeast in the warm water with 1/2 teaspoon sugar or honey. Wait
until frothy and add the lukewarm milk to the yeast along with
the salt and egg. Beat all together. Add 1 1/2 cups of flour
and beat 2 minutes with an electric mixer or at least 200
strokes by hand. Mix in cheese and gradually add more flour
until the dough leaves the sides of the bowl and is stiff
enough to knead. Turn dough out onto floured board and knead
until smooth and elastic, sprinkling with a little more flour
if it remains sticky. Put the dough in a buttered bowl. Turn
it over or brush the top with melted butter. Cover with a
towel and let rise until double. Punch down and if you have
time, let it rise again. Grease your pan very well. Place in
cold oven and turn to 350 degrees. Bake 40 to 45 minutes and then
take bread out of pan and directly on oven rack for a final 5
minutes. This bread is better if it sits a while before it's
eaten. It makes fantastic toast.
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