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CRUSTY CHEDDAR BREAD

Category:    Bread, Cheese, Yeast bread
Yield:4 servings
 
      1 pk Active Dry Yeast; OR                1 tb Active Dry Yeast; Bulk
    1/4 c  Water; Warm, 110-115 Deg. F.        1 c  Cottage Cheese; *
      1 tb Sugar                           1 1/4 ts Salt
      1    Egg; Lg.                        2 1/4 c  Unbleached Flour; Unsifted,*
      1 tb Butter; Room Temperature            1 c  Cheddar; Sharp, Grated
 
  *  The cottage cheese should be the small curd kind at room temperature. **
  You can use up to an extra 1/4 cup of flour in this recipe depending on
     the weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sprinkle the yeast over the warm water and let stand 5 minutes.  Gently
  stir to completely dissolve.  With an electric mixer, blend the softened
  yeast into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2
  cup portions to form a stiff but light dough and let rise in a warm place
  until doubled in bulk.  Butter a 1 1/2 quart casserole dish and stir the
  dough down, then add 1 cup of the grated cheddar cheese.  Turn into the
  buttered dish.  Let rise 30 to 40 minutes longer or until almost doubled in
  size.  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
  until golden brown.  Brush the top with butter.
 

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