Prep 20 mins
Cook 1 hr 45 mins
My grandmother was famous for this bread, and my mom took up the tradition after Grandma passed away. When I asked Mom for the recipe this past Christmas, she handed me from her recipe box the actual package of yeast that had the recipe on the back. The expiration date was July 15, 1963. UNBELIEVABLE! How cool is that?! Anyway, this has been a family fave during the holidays for generations. I hope you all enjoy it as much as we have.
- 1 cup milk (I use skim, but Mom says whole milk makes the bread come out better.)
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon Fleischmann's margarine (I used unsalted butter)
- 1 cup warm water (see NOTES below)
- 2 (1/4 ounce) packages Fleischmann's active dry yeast
- 1 cup cheese, shredded (I like sharp cheddar)
- 4 1⁄2 cups flour, sifted
- Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
- Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
- Pour WARM water into large bowl and add yeast; stir until dissolved.
- Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
- Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
- Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
- Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
- NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".
My mother taught me to make this bread when I was a young girl. I have loved this recipe for years. I agree - sharp cheddar is the best cheese to use - gives it a richer taste. I love it toasted with butter!!
this is really really really GOOD a nice dense bread..I had mine hot from the oven with a BIG gob of butter that melted and dripped down my chin..so yummy.. I baked mine in a round pyrex bowl 1 1/2 quart sized..and mine "looked" done after 45 min..but didn't "sound "done with the thump it test.. so I left it in..turned off the oven and left the door open halfway.. came out perfect.. very pretty..very tasty too... this would/will be so awsome filled with a dip of some sort with this bread tore into chunks also bet it will be awsome toasted.. try it you'll like it/love it!!