Cheese Souffle Bread
|Active dry yeast||1⁄4 Ounce (1 package)|
|Warm water||1⁄4 Cup (4 tbs) (105 to 115 Degree F)|
|Lukewarm milk||1⁄4 Cup (4 tbs), scalded then cooled|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Finely shredded cheddar cheese||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Soft butter/Margarine||1 Tablespoon|
Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/3 cup butter, the egg, salt, pepper, cheese and 1/2 cup of the flour; mix on low speed, scraping bowl constantly, 1/2 minute.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until dough is smooth.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 30 minutes.
(Dough is ready if impression remains when touched.) Beat dough about 25 strokes.
Spread evenly in greased 1 quart casserole.
Cover; let rise until double, about 40 minutes.
Heat oven to 375Â°.
Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes.
Immediately remove bread from casserole; place on wire rack.
Brush top of bread with butter.
Cool 1 hour.
Wrap in heavy duty aluminum foil, label and freeze.
4 hours before serving, remove Cheese Souffle Bread from freezer and unwrap.
Thaw at room temperature at least 3 1/2 hours.
Rewrap loaf, in foil; heat in 400Â° oven until warm, 30 minutes.
To serve, cut into wedges with serrated knife.