Gardencook posted 12-01-98 10:30 AM
Green Chilies, Cheese, and Onion Bread
1 cup milk, scalded
1/4 c. butter
2 T. sugar
2 teas. salt
2 packages dry yeast
1/2 c. warm water (105-115)
1 egg, beaten
4 1/2 c. (8 oz) shredded sharp cheddar cheese
1 (3 1/2 oz) can French-fried onion rings,coarsely crushed
1 (4oz) can chopped green chilies, drained (or jalapenos)
Combine milk, butter, sugar, and salt, stir until butter melts. Let cool to 105 to 115 degrees.
Dissolve yeast in water in a large mixing bowl;let stand 5 minutes or
until bubbly.
Add milk mixture and egg, stirring until well
combined.
Stir in 3 cups flour. Add enough of remaining flour to
make a stiff dough.
Turn dough out onto lightly floured surface, and knead 5 minutes.
Place dough in a greased bowl, turning to grease the top.
Cover, and let rise in a warm place, free from drafts, 45 minutes or
until doubled in bulk.
Punch dough down, cover and let rest 10 minutes. Turn dough out onto a
floured surface; gradually knead in the remaining ingredients.
Divide dough in half, shaping each half into a round loaf.
Place in 2 greased 8-inch cake pans.
Let rise in a warm place, free from drafts, 30 minutes or until doubled
in bulk.
Bake at 350 for 40 minutes or until loaves sound hollow when tapped.
Transfer loaves to wire rack to cool. Yeild: 2 loaves
NOTE:
To make small bread loaves, divide dough into 4 equal portions after
kneading, and place into 4 greased 7-1/2 x 3x2-inch loafpans.
Proceed as directed, checking loaves after 30 minutes of baking time.