Delicious cheese loaf


August 14, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Elizabeth M. Hayes of Greensburg, Pa., writes that she lost her recipe for a cheese batter bread made with yeast, and says it was delicious. She wants a recipe.

Her response came from Audrey Jensen of Glen Burnie. She wrote: "This is in response to Elizabeth Hayes' request for cheese bread. I got this recipe out of the paper years ago, and it is the cheese bread that was served at Hutzler tearooms in the Hutzler department stores. I make it for my family often, and they seem to never get tired of it. I hope she enjoys it."

Cheese Bread

Makes 4 small loaves

1 package or cake of yeast

1 cup lukewarm water

9 1/2 cups bread flour

2 teaspoons salt

1/4 cup sugar

2 cups milk

13 1/2 ounces sharp Cheddar cheese, grated

2 1/4 tablespoons each margarine and butter

Dissolve the yeast in the lukewarm water. Add the rest of the ingredients and mix well. Knead the dough, cover with a dish towel and set aside to rise until double in bulk, about 2 hours.

Grease four 4-inch-by-8-inch bread pans. Divide dough in four parts and tuck dough into bread pans. Cover with towel and let rise again. Bake in a preheated 300-degree oven for 1 hour.

Tester Laura Reiley's comments: "In order to incorporate all the ingredients well, I would add the salt, sugar, milk, cheese, butter and margarine to the water-and-yeast mixture, and then slowly, one cup at a time, begin to incorporate the flour. You want the dough to be rather soft, so begin assessing it once you've added 8 cups of flour; you may not need all the flour.

"The resulting bread has a soft, doughy center and not a tough crust, great for sandwiches or served warm with just a bit of butter (it even makes delicious toast). Once they're cool, wrap up each loaf in plastic wrap and then in foil to keep them moist and prevent them from getting stale."

Recipe requests

Isabel Sanchez of Merced, Calif., wants a Russian tea-cake recipe like the one she made in high school. The tea cakes "had powdered sugar, butter, pecans, flour and more. I would roll them into small balls, freeze them and then bake. Then I'd roll them in powdered sugar."

Anne O'Neill of Bel Air is seeking a French chocolate coffeecake. "It had yeast, melted chocolate chips and cinnamon. The dough was rolled out jellyroll style and filled with melted chocolate, put in a tube pan and covered with some crumbly-type topping. I'd love to find this lost recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use.

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