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Print this Recipe    Cheese 01

White Bread

2 tsp. sugar
1/2 c lukewarm water
2 pkgs. dry yeast

2 c milk
2 c cold water
1/4 c sugar
5 tsp. salt
1/4 c shortening
12 to 13 c flour

Soften yeast in warm water in which 2 tsp. sugar has been dissolved.
Let stand 10 minutes; stir. Scald milk. In large mixing bowl,
combine scaled milk, cold water, sugar, salt and shortening; Stir
until sugar is dissolved. Cool until lukewarm and stir in yeast.
Stir in 1/2 the flour and beat vigorously until smooth and elastic.
Add enough flour to obtain a soft dough that doesn't stick to the
bowl. Turn out on a lightly floured board and knead until smooth
and satiny, 8 - 10 mins. Place in a large greased bowl and turn
over in bowl to grease top. Cover with waxed paper and a cloth.
Let rise in a warm humid place until it doubles, about 1 hr. Punch
down. Cut dough into 4 pieces; shape into balls; cover and let
rest 10 mins.

Shape into loaves. Place in greased pans. Grease top of loaves.
Cover with waxed paper and a cloth. Let rise until double, 45 -
60 mins. Bake in a 350-400F preheated oven for 35 minutes. Remove
from pans and cool on racks.

For cheese bread, cut cheese into dough during punch down and place
in pans.

Variation: Fergasa Bread. During punch down add some cheddar
cheese cubes, 1 bunch chopped green onions, garlic powder to taste
and some cooking oil into dough. Cut extra ingredients into dough
with a sharp knife or metal scraper until well blended. Divide
evenly and bake when double in size. Can also use greased muffin
tins to make small buns.


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