Cheddar Cheese Casserole Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Steps:

• Dissolve sugar in warm water in large mixer bowl.
• Sprinkle in yeast.
• Let stand 10 minutes, then stir well.
• Stir in warm milk, butter and beaten egg.
• Combine 2 cups flour, cheese and salt.
• Stir well to blend.
• Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes.
• Add remaining flour, beating well with electric mixer or wooden spoon.
• Cover and let rise in warm place until doubled (about 45 minutes).
• Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups).
• Let rise until doubled (about 30 minutes).
• Bake at 375 degrees for 30-40 minutes.
• Remove from casserole(s) or muffin pan immediately and cool on wire racks.

Steps:

• Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
• Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
• Pour WARM water into large bowl and add yeast; stir until dissolved.
• Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
• Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
• Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
• Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
• NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour and mustard.
• In small bowl, mix milk, melted butter and eggs until well blended. Add to flour mixture; mix well. Stir in 1 cup cheese. Pour batter into pan. Sprinkle with 1/4 cup cheese. Top with 1 tablespoon butter.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.