Green Chilies, Cheese, and Onion Bread
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Ingredients
| 1 cup | milk, scalded | | 1/4 cup | butter | | 2 tbsp. | sugar | | 2 tsp. | salt | | 2 pkg. | dry yeast | | 1/2 cup | warm water (105-115°F) | | 1 | egg, beaten | | 4-1/2 cup | shredded sharp cheddar cheese | | 1 can (3-1/2 oz.) | French-fried onion rings, coarsely crushed | | 1 can | (4 oz.) chopped green chilies, drained (or jalapenos for the more daring!) |
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Instructions
Combine milk, butter, sugar, and salt, stir until butter melts. Let cool to 105-115°F.
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°F for 40 minutes or until loaves sound hollow when tapped. Transfer loaves to wire rack to cool.
Author's Comments
To make small bread loaves, divide dough into 4 equal portions after kneading, and place into 4 greased 7-1/2x3x2-inch loaf pans. Proceed as directed, checking loaves after 30 minutes of baking time.
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