- Yield 12 servings
This bread is great served with any meat entree.
- 1 1/2 cups milk, scalded
- 1/3 cup sugar
- 1/4 cup butter
- 1 tablespoon salt (or less, to taste
- 2 packages dry yeast
- 1/2 cup lukewarm water
- 1 -- egg, well beaten
- 1 1/2 cups sharp cheese, grated
- 6 cups flour
- In a large bowl, combine sugar, butter and salt with scalded milk; cool to lukewarm. Dissolve 2 packages yeast in 1/2 cup lukewarm water; combine with sugar and butter mixture. Add egg and cheese and beat until smooth. Beat in 3 cups flour and mix well. Add remaining flour and continue beating until mixture forms a ball. Knead well. Form 2 loaves in loaf pans. Let rise until doubled in bulk. Bake at 375F for 30 minutes.
- Let cool before slicing. Freezes well after baking.
Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),