Cheese Loaf with Sesame
|All purpose flour||6 Cup (96 tbs) (6 to 6 1/2 cups)|
|Yeast||1 Tablespoon (Fleischmann's Rapid Rise)|
|Water||1 Cup (16 tbs)|
|Cheddar cheese soup/Cheddar cheese sauce||11 Ounce|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Egg white||1 (with 1 tablespoon water)|
|Sesame seeds||1 Teaspoon|
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and soup/sauce until very warm (125 to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, knead in cheese. Divide dough in half. Divide one half into 3 equal pieces; roll each to 14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Repeat to make second loaf. Cover, let rise in warm, draft-free place until doubled in size, about 25 to 40 minutes.
Brush loaves with egg white mixture; sprinkle with sesame seed. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.