Cheese Bread

  • 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


  1. 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.
  2. 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),



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