Ingredients
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3 to 3 1/4 cups flour 1 pkg. dry yeast 1/2 cup milk 1/2 cup water 1/2 cup oil 1/4 cup sugar 1 tsp. salt 2 eggs (room temperature) 1 cup Cheddar Cheese grated (4 oz.) optional
Procedure
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Stir together 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar, and salt over low heat only until
warm, stirring to blend. Add liquid ingredients to flour yeast mixture and beat until smooth. About 2
minutes on medium speed of electric mixer or 300 strokes by hand. Blend in eggs and cheese. Stir
remaining flour to make a stiff batter. Beat until flout is smooth and elastic about 1 minute of medium
speed or 150 strokes by hand. Divide into two well greased 1 lb. coffee cans; cover with plastic lids.
Let rise in warm place (80° to 85°) until light and bubbly, about 1 hour (Batter should be 1/4 to 1/2 inch
below can covers). Remove lids. Place in a 375° oven for 30-35 minutes.
Cool in cans 15 minutes before removing.
Temperature: 375°
Baking Time: 30-35 minutes.
