* Exported from MasterCook Mac * Cheddar Cheese Loaf Recipe By : Ilene Warfield Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 3 cups bread flour 1/4 cup nonfat dry milk 1 1/4 teaspoons lecithin -- optional 2 tablespoons whey -- optional 1 tablespoon butter -- softened 1 teaspoon salt 2 tablespoons sugar 1 1/4 cups warm water 2 cups shredded cheddar cheese -- at room temperature dash tabasco sauce -- optional Reserve 1 1/2 cups of the shredded cheddar cheese. Place remaining ingredients into bread machine pan in the order recommended by the manufacturer. Use the Dough/Manual cycle. At the end of the cycle, remove the dough from the bread pan. If desired, place the dough in a greased bowl, cover and allow to rise for about 30 minutes; this step can be skipped. Turn the dough out onto a lightly floured surface. Roll it into as long a rope as possible without stretching or tearing - about 24" - 30". Flatten the rope slightly. Sprinkle 1 cup of the reserved cheddar cheese along the length of the rope, then start at one end and coil the rope. Turn the coil onto a flat side. Pinch it and turn it over several times in order to close the seams and mold a nice shape. You don't want to turn it on its side; just turn it top-to-bottom on the flat sides of the coil. (I hope you can picture this.) Cover loosely and let rise for about 30 minutes, or until doubled in bulk. Bake in a 350x oven for 30 minutes. Sprinkle remaining 1/2 cup or so of cheese on the top of the loaf; return to the oven for 10 - 15 minutes, or until the cheese is melted and the loaf sounds hollow when tapped. - - - - - - - - - - - - - - - - - - NOTES : This cheese bread reveals an attractive swirl of cheese when sliced. The cheese bread is my own innovation. I hope you like these. Ilene Evanston IL