1 packet instant yeast
1 cup milk
2 tablespoons butter
2 tablespoons sugar
½ teaspoon garlic salt
1 ½ cup shredded sharp cheddar cheese
In an electric mixing bowl (like a kitchen aid) combine 2 cups flour and the yeast.
In a small saucepan over low heat, combine the milk, butter, sugar and garlic salt. Heat until the butter is melted and the temperature of the mixture is warm.
Add the milk mixture to the mixing bowl and beat until combined. Slowly add as much of the remaining 1 cup of flour as is needed to form a dough that comes together and isn’t sticky.
Add 1 ¼ cup of cheddar cheese and combine.
With the dough hook, knead for 5 – 8 minutes until dough is smooth.
Remove from the mixer, cover and let rest for 10 minutes.
Shape dough into an oval and place on a lightly greased baking sheet. Cover and let rise for 1 – 1 ½ hours.
Preheat oven to 375 degrees. Sprinkle with remaining ¼ cup cheddar cheese.
Bake 25 – 30 minutes until golden and hollow sounding. Cool on wire rack.
2 tablespoons sugar
½ teaspoon garlic salt
1 ½ cup shredded sharp cheddar cheese
In an electric mixing bowl (like a kitchen aid) combine 2 cups flour and the yeast.
In a small saucepan over low heat, combine the milk, butter, sugar and garlic salt. Heat until the butter is melted and the temperature of the mixture is warm.
Add the milk mixture to the mixing bowl and beat until combined. Slowly add as much of the remaining 1 cup of flour as is needed to form a dough that comes together and isn’t sticky.
Add 1 ¼ cup of cheddar cheese and combine.
With the dough hook, knead for 5 – 8 minutes until dough is smooth.
Remove from the mixer, cover and let rest for 10 minutes.
Shape dough into an oval and place on a lightly greased baking sheet. Cover and let rise for 1 – 1 ½ hours.
Preheat oven to 375 degrees. Sprinkle with remaining ¼ cup cheddar cheese.
Bake 25 – 30 minutes until golden and hollow sounding. Cool on wire rack.
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