Cheese Soup Bread
|Active dry yeast||1⁄2 Ounce (2 packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Canned condensed cheddar cheese soup||11 Ounce (1 can)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
Soften yeast in water.
Heat soup to lukewarm; add shortening, sugar, salt, eggs, and yeast mixture.
Stir in 2 cups flour; beat well.
Add enough of remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface and knead in remaining flour till smooth.
Shape in a ball; place in lightly greased bowl, turning once.
Cover; let rise 1 hour or till double.
Punch down; divide dough in half and let rest 10 minutes covered.
Shape in loaves; place in 2 well greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Let rise again 1 hour or till double.
Bake in moderate oven (375°) for 30 to 35 minutes.
For glossy crust, reserve part of one egg white.
After shaping loaves, brush tops with egg white; dash with onion or garlic salt.