Recipe by GrandmaIsCooking
This recipe has been a hit at my house, so give it a try. I adopted it from the Recipezaar account in February 2005. It was very good as written, so I really did not change it, except to give additional options for pan size. I also decreased the salt from 1 tablespoon to 2 teaspoons.
Top Review by Princess Tomato
I REALLY loved this. I made it yesterday, and yes, it turned out very dense (actually thought I did something wrong until I read other reviews), but I still loved it! I actually made some spinach cheese dip (soon to be posted, if not already) and spread that on there and it was WONDERFUL! It didn't have a terribly cheesy taste, but I could taste it, and that's good enough for me. I might throw in garlic next time.
- 1 teaspoon sugar
- 1 cup water, warm
- 1 package dry yeast (.25 ounces)
- 1 cup milk, warm
- 2 tablespoons butter, melted
- 1 egg, beaten
- 4 cups flour, divided
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons salt
Directions See How It's Made
- Dissolve sugar in warm water in large mixer bowl.
- Sprinkle in yeast.
- Let stand 10 minutes, then stir well.
- Stir in warm milk, butter and beaten egg.
- Combine 2 cups flour, cheese and salt.
- Stir well to blend.
- Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes.
- Add remaining flour, beating well with electric mixer or wooden spoon.
- Cover and let rise in warm place until doubled (about 45 minutes).
- Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups).
- Let rise until doubled (about 30 minutes).
- Bake at 375 degrees for 30-40 minutes.
- Remove from casserole(s) or muffin pan immediately and cool on wire racks.