Cheese Bread

Ingredients

• 1 cup milk (scalded)
• 1 cup American cheese (grated)
• 1 tablespoon sugar
• 1 tablespoon butter
• 1 teaspoon salt
• 1 cake yeast
• 3 cups plain flour
• melted butter

Method

1. 1

   Add cheese, butter, sugar, and salt to hot milk.

2. 2

   Cool, add yeast, and let stand.

3. 3

   Add flour to make soft dough, knead, and let rise.

4. 4

   Shape into loaf, place in pan, brush with butter, and bake at 350 degrees for 50-60 minutes.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 7. The excerpt below is the record exactly as published.

4 tablespoon sugar Y% tablespoon vanilla 1 yeast cake 2 eggs, beaten 1 pound confectioners’ sugar Cut butter and shortening into flour until mixture is as fine as corn meal. Combine milk, sugar, and vanilla; stir in yeast until dissolved. Add yeast liquid to flour mixture. Beat in eggs. Add more flour if necessary. Knead slightly. Let rise until double in bulk (about one hour). Cover bread board with confec- tioners’ sugar. Break off small pieces of dough, roll in sugar and shape in figure eights or crescents. Place on greased baking sheet. Bake at 375 de- grees for 12 or 15 minutes. Yields about 6 dozen cookies. ==Mrse Ss EL Scarutii LEMON - RAISIN PIE Pastry for 2-crust pie, 8 inches 1 cup sugar 1% cups water 11% cups raisins Y, teaspoon salt I lemon 2 tablespoons butter or margarine, softened 3 tablespoons flour 28 PASTRIES Waldensian Cookery Prepare pastry. Combine sugar, water, raisins and salt in 14% quart saucepan. Cut half the lemon into thin slices, then into quarters, remove seeds and add to raisin and sugar mixture. Bring to boil, then cover and simmer for 15 minutes. Blend butter with flour and add to rai- sin mixture, stirring to keep smooth. Bring this mixture to boil and cook until thick—about three minutes. Add juice from remaining half of lemon. Now roll out half of pastry and fit into 8-inch pie pan. Pour in raisin-lemon mixture. Roll out remaining pastry, cut into strips and make lattice top. Bake in hot oven 425 degrees for 30 minutes. —Mrs. Mary M. Garrou APPLE CRISP Butter a round pyrex dish (about 9 x 2). Into this slice four or five apples, as for pie. Sprinkle with one-half cup sugar and dot with butter. Cover and bake until apples are tender. Make a batter of the following: one egg beaten, one-half cup sugar, one quarter cup flour, one quarter teaspoon salt, one teaspoon vanilla. Spread this batter over baked apple mixture and bake, uncovered about 30 minutes, or until top is dry. (The top- ping becomes macaroon like in baking). Cut into wedges and serve, warm, plain, with whipped cream or ice cream. —Mrs. Rita Pons Reich STRAWBERRY TORTE PIE (Prize Wining Pie of The Better Home & Garden Magazine) 3 egg whites 1 cup sugar % teaspoon baking powder 12 saltine crackers (crushed) %4 cup nut meats (chopped) 1 teaspoon vanilla dash of salt 1 package frozen strawberries (thawed) whipping cream Beat egg white until sitff. Mix sugar, baking powder, salt and add gradually to egg whites, continue beating until egg whites hold a stiff peak. Fold in cracker crumbs, nut meats and vanilla. Use a wire whisk egg beater to do this. Pour into a greased 9-inch pie plate which has been lighlty dusted with flour. Push meringue higher at sides. With knife handle, flute edge. Bake in slow oven 325 degrees for 35 or 40 minutes. Cool. Fill with strawberries, top with whipped cream and chill. Fresh, frozen Or canned peaches may be used or ice cream and crushed fruit. —Miss Margaret Stockton PUMPKIN PIE 1 cup sugar 1 tablespoon pumpkin spices 14 teaspoon salt 2 eggs. 1% cups cooked pumpkin 1 tall can undiluted evaporated milk 1 teaspoon lemon flavoring 1 9-inch unbaked pie shell Blend sugar, spice, and salt. Beat eggs with milk and combine with sugar, spice mixture and pumkin. Bake in hot oven 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes. —Mrs. Ed Pons PECAN PIE 3 eggs 2/3 cup sugar 1/3 cup butter or margarine 1 cup blue label Karo syrup 1 cup chopped pecans Beat eggs, add sugar, continue to beat then add butter or margarine, continue to beat, add syrup and last chopped pecans. Pour in unbaked pie shell and bake 45 minutes in medium oven, or until pie is set. —Mrs. Bernice Ribet Waldensian Cookery BREADS 29 Breads FRENCH BREAD 1 package dry yeast 1 cup warm water 1 teaspoon sugar 14 teaspoon salt 3 cups flour white of egg Pour the yeast over the warm water and let stand ten minutes. Sift the dry ingredients into a large bowl. Hollow out the center and pour in the yeast mixture. Mix well. Turn out onto floured board and knead smooth. Then place in greased bowl to rise. Cover to prevent drying. When double in size, knead down on floured board and set to rise again. When double in bulk this time, re- move to floured board; knead down and shape into two loaves about 15 inches long and three inches wide, tapered at the ends. Brush top with butter. Place on pan sprinkled with corn meal. Let rise again. Now it is ready for the oven. Make three diagonal gashes in the loaf with very sharp knife and brush the top with slightly beaten egg whites. Bake 30 minutes at 400 degrees. —Mrs. Lydia Pons CHEESE BREAD cup milk (scalded) cup American cheese (grated) tablespoon sugar tablespoon butter teaspoon salt cake yeast cups plain flour melted butter a Add cheese, butter, sugar and salt to hot milk and stir until cheese is melted. Cool to luke warm. Add yeast and let stand three minutes. Add flour to make soft dough and knead. Let stand in warm place until double in bulk. Shape into loaf, place in buttered bread pan and brush top with butter, let rise until double in bulk. Bake in a moderate oven, 350 degrees 50 to 60 minutes. —Mrs. Nelle Garrou Hern CHEESE BISCUITS 2 cups plain flour 4 teapsoons baking powder 1% teaspoon salt 3 tablespoons butter 1 cup American cheese (grated)

Cook this with the app: pantry check, scaling, and the assistant.