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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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THIS easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan Ingredients:
1 package (1/4 ounce) active dry yeast |
2 teaspoons sugar |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
2 tablespoons shortening |
1 teaspoon salt |
2-1/4 to 2-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1 egg |
5 tablespoons milk |
1 teaspoon finely chopped onion |
2 cups (8 ounces) shredded sharp cheddar cheese |
poppy seeds |
Directions:
1. In a bowl, dissolve the yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
2. Punch the dough down; press into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine the egg, milk, onion and cheese; spread over dough. Sprinkle with poppy seeds. Bake at 425° for 15-20 minutes. Cut into squares; serve warm. Yield: 12-15 servings.
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