Holiday Cheese Bread
4 ¾ - 5 ¼ C. Shawnee Best all-purpose flour, divided (If using Shawnee Best Self-Rising Flour, omit 2 t. salt and 2 t. baking powder)
2 T. Sugar
2 t. Salt
2 pkgs. Dry active yeast
1 ½ C. Buttermilk
¾ C. Water
2 T. Hiland or Braum’s butter
1 C. Cheddar cheese, coarsely shredded
1 Egg, slightly beaten
1 T. Milk
In a large bowl, thoroughly mix 1 ½ cups flour, sugar, salt, baking powder and undissolved dry active yeast.
Combine buttermilk, water, and butter in sauce pan. Heat over low heat until liquids are very warm (120-130 F)
Gradually add liquid mixture to dry ingredients; beat 1 minute with electric mixer at medium speed, scraping bowl occasionally. Add 1 cup flour. Beat at high speed for 2 minutes.
Stir in cheese and enough flour to make stiff dough.
Turn out onto a lightly floured board. Knead until smooth and elastic (about 7-10 minutes). Divide dough in half and shape into two round loaves.
Place on greased baking sheets. Cover and let rise in warm place until doubled (1 hour).
Preheat oven to 350 F.
Mix egg and milk, then brush on loaves and bake 40-45 minutes until done.
Place loaves on wire rack to cool.