Recipe - Cheddar Cheese Loaf

2 teaspoon Active dry yeast
3 cup Bread flour
One fourth cup Nonfat dry milk
1 One fourth teaspoon Lecithin; optional
2 tablespoon Whey; optional
1 tablespoon Butter; softened
1 teaspoon Salt
2 tablespoon Sugar
1 One fourth cup Warm water
2 cup Shredded Cheddar cheese at
room temperature
1 ds Tabasco sauce; optional

Recipe by: Ilene Warfield From: IWarfield2@aol.com

Date: Fri, 10 May 1996 10:13:27 0400
Reserve 1 One half cups of the shredded cheddar cheese. Place remaining
ingredients into bread machine pan in the order recommended by the
manufacturer. Use the Dough/Manual cycle.

At the end of the cycle, remove the dough from the bread pan. If desired,
place the dough in a greased bowl, cover and allow to rise for about 30
minutes; this step can be skipped.

Turn the dough out onto a lightly floured surface. Roll it into as long a
rope as possible without stretching or tearing about 24" 30". Flatten
the rope slightly. Sprinkle 1 cup of the reserved cheddar cheese along the
length of the rope, then start at one end and coil the rope.

Turn the coil onto a flat side. Pinch it and turn it over several times in
order to close the seams and mold a nice shape. You don't want to turn it
on its side; just turn it toptobottom on the flat sides of the coil. (I
hope you can picture this.) Cover loosely and let rise for about 30
minutes, or until doubled in bulk.

Bake in a 350x oven for 30 minutes. Sprinkle remaining One half cup or so of
cheese on the top of the loaf; return to the oven for 10 15 minutes, or
until the cheese is melted and the loaf sounds hollow when tapped.

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