Italian Cheese Bread - With a shortcut rising method
2 1/4 oz pkgs dry yeast
1 cup margarine
6 large eggs
4 1/2 cups all-purpose flour -- sifted
1 teaspoon salt
2 teaspoons sugar
1/4 pound Swiss cheese
1/4 pound sharp cheddar cheese
1/2 cup Parmesan cheese -- grated
Dissolve yeast in 1 cup of warm water. In a large mixing bowl,
beat margarine until fluffy. Beat eggs in another bowl until light.
Add eggs to margarine, blending well. Stir in dissolved yeast water.
Sift flour, salt and sugar together. Gradually add to egg mixture,
continue to beat until satiny.
Cut Swiss and cheddar cheese into 1/4 inch cubes. Stir cubed cheese
and Parmesan cheese into mixture. Place dough in a 4 quart greased
glass mixing bowl. Cover and let rise until doubled in volume.
(see shortcut rising method, at bottom) With spoon, gently stir
(do not punch). Cover bowl and let rise until doubled, again. Grease a
10-inch tube pan. Gently stir dough down. Pour or drop by spoonfuls into
Let rise again until doubled. (see shortcut rising method at bottom)
Bake in a preheated 400F oven 35 - 40 minutes. Use cake tester to test
for doneness. Cool 10 minutes out of oven. Lift bread out by tube
and cool 20 more minutes. Eat while warm or cool. Delicious with a cool
glass of milk!
Shortcut rising method:
1. Bring 3 1/2 cups water to boil in a 1-quart glass bowl on high,
7-8 minutes. Place glass mixing bowl containing dough in microwave
on top of bowl of boiling water (make sure both bowls fit in microwave
before you begin). Microwave on warm (10%) 5 minutes, or defrost setting
for 2 minutes.
2. Let dough rise in warm place 20 to 30 minutes until doubled
3. With spoon, gently stir (follow recipe instructions).
4. Again, bring 3 1/2 cups water to boil in bowl. Repeat steps
1 and 2.
5. Follow recipe instructions for baking in a tube pan.
Later if you want to warm just one slice of bread, wrap it in
wax paper and microwave on high (100%) 20 seconds.
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