Cheddar Cheese Casserole Bread

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.

• Ready In: 2 hrs 25 mins
• Serves: 18
• Yields: 18 slices

Ingredients

• 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

1. Dissolve sugar in warm water in large mixer bowl.
2. Sprinkle in yeast.
3. Let stand 10 minutes, then stir well.
4. Stir in warm milk, butter and beaten egg.
5. Combine 2 cups flour, cheese and salt.
6. Stir well to blend.
7. Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes.
8. Add remaining flour, beating well with electric mixer or wooden spoon.
9. Cover and let rise in warm place until doubled (about 45 minutes).
10. Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups).
11. Let rise until doubled (about 30 minutes).
12. Bake at 375 degrees for 30-40 minutes.
13. Remove from casserole(s) or muffin pan immediately and cool on wire racks.