Servings: 24
Yield: 2 loaves
Baking Time: 40 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
**To make round loaves: Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. With sharp knife, cut 2-inch "X", about 1/2-inch deep, on top of each round loaf. Cover; let rise and bake as directed.
7 1/4 cups all-purpose flour (7 1/4 to 7 3/4 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 teaspoon salt
2 cups water
2/3 cup milk
3 cups shredded sharp Cheddar cheese (3/4 pound)
1 egg white with 1 teaspoon water, beaten
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until liquids are hot to touch, 125 to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down.
To make braided loaves:**(see notes)
Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid 3 ropes together, pinching ends to seal. Place in greased 9- × 5- × 3-inch loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Brush with egg white mixture. Bake at 375ºF for 40 minutes or until done. Cover loosely with foil halfway through baking time to prevent overbrowning. Remove from pans; cool on wire racks.
Yield: 2 loaves
Baking Time: 40 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
**To make round loaves: Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. With sharp knife, cut 2-inch "X", about 1/2-inch deep, on top of each round loaf. Cover; let rise and bake as directed.
7 1/4 cups all-purpose flour (7 1/4 to 7 3/4 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 teaspoon salt
2 cups water
2/3 cup milk
3 cups shredded sharp Cheddar cheese (3/4 pound)
1 egg white with 1 teaspoon water, beaten
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until liquids are hot to touch, 125 to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down.
To make braided loaves:**(see notes)
Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid 3 ropes together, pinching ends to seal. Place in greased 9- × 5- × 3-inch loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Brush with egg white mixture. Bake at 375ºF for 40 minutes or until done. Cover loosely with foil halfway through baking time to prevent overbrowning. Remove from pans; cool on wire racks.
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