In a large mixing bowl, dissolve the yeast in the warm water. Add 1-2/3 Cups of the flour, the cheese, sugar, shortening, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Beat on medium speed for 2 minutes. Add the remaining 1 Cup of flour, stirring until combined, scraping the batter from the sides of the bowl. Cover and let rise in a warm place for 30 minutes.
Stir the mixture about 25 strokes. Spread the batter evenly in a greased 1-1/2 qt. casserole. This is the perfect size for a nice, round loaf of bread. Cover and let rise in a warm place for about 45 minutes or until the batter has doubled in size.
Preheat the oven to 375 degrees F. Bake for 40 to 45 minutes. Check the bread after 10 minutes. When the top is golden brown cover it with foil for the rest of the baking time to prevent over browning.
Remove the bread from the oven and brush the top with the melted butter. Let the bread sit for 10 minutes on a wire rack and then remove it from the pan. Cool on the wire rack. This bread is very good served warm.
This bread can also be baked in a greased 9 x 5 x 3-inch loaf pan or in a 7-1/2 x 3-1/2 x 2-inch loaf pan.
If Vermont cheddar cheese is not available in your area, any sharp cheddar cheese will work just fine.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 16|
|Calories from Fat: 30 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8.1mg||2 %|
|Sodium 1038.2mg||36 %|
|Potassium 117.4mg||3 %|
|Total Carbohydrate 60.4g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 58.1g|
|Protein 9.7g||14 %|
Powered by: USDA Nutrition Database
Calories per serving: 317