Subject: Cheese Bread
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 18 2000 - 03:39:43 EDT
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F O O D F U N N Y
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Here's a cute true food funny from reader JulieAnn Fitchwell:
When my son, Camden, was about three years old, he had been outside
playing and running, when suddenly he burst through the door and threw
himself on the floor. (He's a bit dramatic.) He was panting and said,
"Mom, quick, get me a breath mint!" I must've been standing over him
looking pretty perplexed, because he lifted his head and said even
more emphatically, "Hurry! I'm almost all out of breath!"
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T O D A Y ' S R E C I P E
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This is the third of our causal cooking themes, this time focusing on
an American institution: the roadside diner.
Frankly, it was a bit of a challenge coming up with an appetizer for
our American Diner week because appetizers are not commonly featured
in these unpretentious restaurants. It is not uncommon, however, to
be greeted by a smiling waitress carrying a basket of freshly baked
breads and rolls to be munched on while you peruse the menu.
Cheese Bread
2 packets (2 Tbs, 30 ml) active dry yeast
2 cups (500 ml) warm milk
2 Tbs (30 ml) sugar
2 Tbs (30 ml) butter, melted
1/4 tsp (1 ml) salt
4+1/2 cups (1 L + 125 ml) all-purpose flour
6 oz (175 g) sharp Cheddar cheese, cut into 1/4-inch (5 mm) dice
Dissolve the yeast in the milk in a large mixing bowl and allow to
proof for 5 minutes, until it begins to form a froth on the surface.
Add the sugar, butter, and salt and stir to dissolve. Add the flour
and beat with an electric mixer until smooth. Add the cheese and mix
to thoroughly combine. Pour the batter into a well greased 1+1/2
quart (1.5 L) casserole dish and cover loosely with waxed paper.
Allow to sit at room temperature until doubled in volume, about 1
hour. Bake in a preheated 350F (180C) oven for 50 to 60 minutes,
until a toothpick inserted in the center comes out clean. Allow to
cool for at least 30 minutes before serving. Makes 1 loaf.
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