Subj : BH&G 2572
To   : All
From : Dave Drum
Date : Sat May 01 2021 12:27:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Accordion Cheese Bread
 Categories: Breads, Vegetables, Cheese
      Yield: 12 Servings

  1 1/4 c  Milk
    1/3 c  Butter
    1/3 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
      1 lg Egg
      4 c  All-purpose flour
    1/4 c  Butter; melted
      1 tb Dijon-style mustard
    1/4 ts Bottled hot pepper sauce
      1 c  Fine shredded sharp cheddar
    1/2 c  Fine chopped green onion

  In a medium saucepan combine the milk, butter, sugar, and
  salt. Heat over low heat until warm (105-115+|F/40-46+|C).
  Remove from heat. Stir in yeast until dissolved. In a
  large mixing bowl lightly beat the egg with a fork. Add
  the milk mixture and 1 1/2 cups of the flour. Beat with an
  electric mixer on low speed for 1 minute, scraping sides
  of bowl constantly.

  Using a wooden spoon, stir in enough of the remaining
  flour to make a soft dough that just starts to pull away
  from the sides of the bowl (dough will be slightly
  sticky). Transfer dough to a lightly greased large bowl.
  Cover; let rise in a warm place until nearly double in
  size (1 to 1 1/2 hours).

  Punch dough down. Turn dough out onto a lightly floured
  surface. Divide dough in half. Cover; let rest for 10
  minutes. Meanwhile, lightly grease two 8x4x2-inch foil
  loaf pans. In a small bowl stir together the melted
  butter, mustard, and hot pepper sauce.

  On a lightly floured surface, roll one dough half into a
  20x12-inch rectangle. Brush with half of the butter
  mixture. Sprinkle evenly with half of the cheese and
  onions. Cut the dough crosswise into 6 equal strips. Stack
  the strips. Cut the stacked strips crosswise into 6 equal
  pieces. Arrange the stacked pieces next to each other, cut
  sides up, in a loaf pan.* Repeat with remaining dough,
  butter mixture, cheese, and onions. Sprinkle any spilled
  cheese and onions on top and drizzle with any remaining
  butter mixture. Cover; let rise in a warm place for 30
  minutes.

  Set oven @ 350+|F/175+|C.

  Bake for 40 minutes, covering loaves with foil the last 15
  minutes of baking to prevent overbrowning. Cool in pans on
  a wire rack. Wrap loaves in pans. Attach directions for
  reheating loaves.

  MAKE-AHEAD DIRECTIONS: Prepare as directed through Step 2.
  Cover and refrigerate dough overnight. Continue as
  directed.

  * TIP: To easily transfer stacked dough into the pan, hold
  the pan tipped up on its short side and use a spatula to
  transfer the dough squares.

  TO REHEAT: Cover loaf with foil. Place in a 350+|F/175+|C
  oven about 30 minutes or until heated through. Remove from
  pan and pull bread apart to serve.

  Better Homes & Gardens | January 2015

  MM Format by Dave Drum - 14 January 2015

  Uncle Dirty Dave's Archives

MMMMM

.... Useless Invention: Waterproof teabags.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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