Breads Yeast: Cheese 01 by Recipe Cottage

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	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.