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BAKIHG RECIPES
Hearty Cheese
Caraway Bread
63/4 cups all-purpose flour
3 tablespoons sugar
21/2 teaspoons salt
1/4 teaspoon baking soda
1 package rapid rise yeast
2 teaspoons caraway seeds
1 cup milk
1 cup water
1/3 cup margarine or butter
13/4 cups grated sharp Cheddar cheese
1/4 cup melted margarine or butter (for greasing)
Makes 2 loaves,
24 servings
Set aside 1 cup of flour. In large bowl, mix remaining
flour, sugar, salt, baking soda, yeast and caraway
seeds. Heat milk, water and 1/3cup of margarine until
hot to touch, approximately 2_/2to 3 mintues on MEDIUM
(50%); stir into dry ingredients. Mix in only enough
reserved flour to make soft dough. Turn out onto lightly
floured surface; knead until smooth and elastic, about
8 to 10 minutes. Cover; let rise 10 minutes.
Divide dough in half; roll half into a 15 x 9-inch rectangle.
Sprinkle 3/4cup of grated cheese evenly over dough.
Roll tightly from short end to other. Pinch dough
together at ends and along seam. Repeat with second
half of dough.
Brush tops of loaves with melted margarine and sprinkle
top with 2 tablespoons from the remaining cheese.
Press gently on top of loaves. Place each loaf in a
buttered 81/2x 41/2x 2-inch loaf pan. Let rise in oven on
100°F. 40 minutes.
Preheat oven using CONVEC #5.
Bake 40 to 45 minutes on CONVEC #5 or until golden
brown. Remove from pans and cool on wire racks.
Protein: 6 g. Cholesterol: 9 rag.
Carbohydrate: 30 g. Sodium: 343 rag.
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Mail to: SHARP Accessories & Supplies Center
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Peoria, Illinois 61615-1560
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Prices are subject to change without notice.
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