Master Cheese Bread Dough
Makes 2 loaves
6 to 6-1 / 2 cups all-purpose flour
1 / 3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon salt
1-1 / 2 cups water
2 / 3 cup milk
3 cups shredded sharp Cheddar cheese
1 egg white, beaten with 1 tablespoon water
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1 / 2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush with egg white mixture. With sharp knife, cut 2-inch “X,” about 1 / 2-inch deep, on top of each loaf. Bake at 375oF for 35 to 40 minutes or until done. Cover loosely with foil halfway through baking time to prevent over browning. Remove from sheets; cool on wire racks.
To make braided loaves: Divide dough into 6 equal pieces. Roll each piece to 16-inch rope. Braid 3 ropes together, pinching ends to seal. Place in greased 9 x 5-inch loaf pan. Repeat with 3 remaining ropes. Cover; let rise and bake as directed.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2.5ounces (72 grams)
Calories 190; Total fat 5 g; Saturated fat 2.5 g; Cholesterol 15 mg; Sodium 390 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 4 g; Protein 7 g