2 tb Or 2; (1/4-ounce) packages
; active dry yeast
2 c Warm water; (about 110
-degrees)
1/4 c Granulated sugar
2 tb Soft butter
2 ts Salt
2 Eggs; slightly beaten
1/2 c Sesame seeds; toasted
5 1/2 1/2 cups unbleached flour;
-up to 6
3 c Shredded Cheddar cheese;
-divided
In a large bowl, stir yeast into water to soften. Add sugar, butter, salt,
eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two
minutes.
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away
from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at
a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with
oil. Cover with a tightly woven towel and let rise until doubled, about one
hour.
Turn the dough out onto a lightly oiled work surface. With the heel of your
hand, flatten the dough to a 15-inch square. Sprinkle with the remaining
cheese. Roll up, then knead a few times to marble the cheese throughout the
dough. Cover with a tightly woven towel and let rest for 5 minutes.
Divide dough in half. Shape each half into a loaf and place into
well-greased loaf pans. Cover with a tightly woven towel and let rise until
almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaves
reaches 190 degrees.
Immediately, remove bread from pans and cool on a rack.
Yield: 2 loaves
Yields
1 servings