Tomato Cheese Bread
|All purpose flour||6 Cup (96 tbs) (Divided)|
|Active dry yeast||2 Tablespoon (2 Package)|
|Tomato juice||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||6 Ounce (Wisconsin)|
Combine 2 cups flour and yeast in large bowl.
Place tomato juice, water, butter and salt in small saucepan; cook just until warm (115° to 120°F) and butter is almost melted, stirring frequently.
Stir into flour mixture; add egg and cheese.
Beat with electric mixer on low speed for 30 seconds.
Beat on high speed for 3 minutes.
Stir in as much remaining flour as possible to make soft dough.
On lightly floured surface, knead in as much remaining flour as possible for 6 to 8 minutes or until moderately stiff dough forms.
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise 1 hour or until doubled.
Punch down; divide in half.
Cover; let rest 10 minutes.
Grease two 8x4x2-inch loaf pans.
Shape each dough half into 1 loaf.
Place in prepared pans.
Cover; let rise about 45 minutes or until nearly doubled.
Preheat oven to 375CF.
Bake about 35 minutes or until loaves sound hollow when tapped.
Remove from pans; cool on wire racks.