Poppy Seed Cheese Bread
141Recipe found in a Taste of Home magazine.
Ingredients
1 package (1/4 ounce) active dry yeast (I used INSTANT active dry yeast)
2 teaspoons sugar
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
2 tablespoons shortening
1 teaspoon salt
2-1/4 to 2-1/2 cups all-purpose flour
TOPPING:
2 cups shredded cheddar cheese
1 large egg
1/3 cup whole milk
1 teaspoon finely chopped onion (I used 4 large green onions finely chopped)
Poppy seeds
Directions
1. If using active dry yeast, Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture.
**NOTE** I used instant active dry yeast so I added the milk, water, yeast shortening and sugar all at once to the bowl without dissolving the yeast in the sugar water, because with instant active dry yeast you don't have to dissolve it ****
Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
*** The "warm place" I use to let dough rise is my oven. I turn the oven on at 350F for about 2-3 minutes and then shut it off, leaving my oven light on. Another "warm place" that works well is your microwave. Jus put a cup of boiling water in the microwave with your dough bowl and it will make a cozy spot to rise as well ****
2. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes (mine took about 30 because of my glass baking dish). Cut into squares; serve warm.
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