Servings: 24
Yield: 2 Loaves
Baking Time: 25 minutes
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 tablespoons sugar
1 package Fleischmann's® Quick-Rise Instant Yeast
1 1/2 teaspoons salt
1 cup 2% evaporated milk
1/2 cup water
2 tablespoons butter or margarine
1 1/2 cups grated Cheddar cheese
1. In large bowl, combine 3 cups flour, sugar, yeast and salt. Heat milk, water and butter until hot to touch (125ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 14 × 12-inches; sprinkle with cheese. Roll up from long end as for jelly roll; pinch seam. Cut roll into 14 slices; cut each into 4 wedges. Divide the wedges evenly between 2 foil-lined 8 1/2 × 4 1/2-inch loaf pans; place wedges in pans with points up. Cover; let rise until doubled in size, about 1 hour.
3. Bake at 375ºF for 25 minutes or until done. Remove from pans; cool on wire racks.
Yield: 2 Loaves
Baking Time: 25 minutes
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 tablespoons sugar
1 package Fleischmann's® Quick-Rise Instant Yeast
1 1/2 teaspoons salt
1 cup 2% evaporated milk
1/2 cup water
2 tablespoons butter or margarine
1 1/2 cups grated Cheddar cheese
1. In large bowl, combine 3 cups flour, sugar, yeast and salt. Heat milk, water and butter until hot to touch (125ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 14 × 12-inches; sprinkle with cheese. Roll up from long end as for jelly roll; pinch seam. Cut roll into 14 slices; cut each into 4 wedges. Divide the wedges evenly between 2 foil-lined 8 1/2 × 4 1/2-inch loaf pans; place wedges in pans with points up. Cover; let rise until doubled in size, about 1 hour.
3. Bake at 375ºF for 25 minutes or until done. Remove from pans; cool on wire racks.
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