Recipe by Heather3271
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.
Top Review by mandagirl
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!!
- 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
Directions See How It's Made
- 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.".