|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 1/4 | teaspoons | yeast, active dry | 1 1/2 | cups (8 fl oz) | water | 2 | tablespoons | honey | 1 | teaspoon | salt | 2 | tablespoons | butter | 3 | cups | flour, bread, enriched | 1 | cup, shredded | shredded cheddar cheese | 5 | cloves | cut in half |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In large bowl, dissolve yeast in warm water. Stir in Honey. | | 2 | Add butter, salt, and only 2c. flour. Beat on low speed with mixer until blended. Increase speed to high and beat 1 minute. Scrape bowl, beat 1 minute more. | | 3 | Stir in remaining flour, cheese, and garlic with wooden spoon. Cover and let rise in warm place until doubled in bulk, about 45 minutes. | | 4 | Grease an 8 1/2 x 4 1/2 loaf pan, or use olive oil on flat baking sheet. "Punch" batter down by stirring 30 strokes with wooden spoon. Spoon into loaf pan, or turn onto baking sheet in a round lump. | | 5 | Let rise, covered, in warm place for 30-40 minutes, or until batter rises to edge of bread pan (not over). Bake in preheated 375 degree oven for 30-45 minutes, or until golden brown and crusty on top. Remove rom pan (To determine doneness, tap bottom of loaf with fingertips. It should sound hallow. If not, return to pan and bake 5 more minutes.) Cool on wire rack. |
|
