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Hearty Welcome Cheesy Batter Bread

breads

3 tablespoons granulated sugar
1/2 cup warm water
1 pkg active dry yeast; or 1 tablespoon
1 can (14 oz) evaporated milk; warm
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried sage
4 cups all-purpose flour
1 cup shredded old Cheddar cheese

In large bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle yeast over top; let stand for 10 minutes or until frothy. Stir in remaining sugar. In separate bowl, stir together warm milk, oil, salt, mustard and sage. Stir into yeast mixture. Beat in 3 cups of the flour, 1 cup at a time, beating well after each addition. Using wooden spoon, stir in cheese, then remaining flour until sticky dough forms. Transfer to greased 9- x 5-inch (8 cup) loaf pan, patting top with floured hand to make level. Cover dough with damp cloth; let rise in warm draft-- Free place for about 1-1/4 hours or until comes just above top of pan. Bake in Centre of 350°F oven for about 1 hour or until top is brown and bottom sounds hollow when tapped. Let cool in pan on rack for 5 minutes; turn out onto rack and let cool completely. (Can be wrapped in plastic wrap and frozen in airtight container for up to 1 month.) Slice thinly. TIPS: To give the bread extra sheen, brush with 1 egg white before baking. If top of loaf is browning too much during baking, cover loosely with foil.

Contributor: Canadian Living - December, 1998

Yield: 1 loaf

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