Cheese Bread

  • Yield: 12 servings


1 1/2cups milk, scalded
1/3cup sugar
1/4cup butter
1tablespoon salt (or less, to taste
2packages dry yeast
1/2cup lukewarm water
1-- egg, well beaten
1 1/2cups sharp cheese, grated
6cups 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),