Schrafft’s Cheese Bread

 Adapted from the original Schrafft’s recipe, as reprinted in When Everybody Ate at Schrafft’s: Memories, Pictures, and Recipes from a Very Special Restaurant Empire by Joan Kanel Slomanson, published 2007.

1 package dry active yeast
1 ¾ cups warm water
2 tsp salt
1 ½ tsp sugar
1 tsp – 1/4 cup powdered cheese (depending on desired cheesiness); either from a Mac & Cheese box, or from online
3.5 cups flour
1 cup grated sharp cheddar.

1. In a large bowl, combine yeast and ½ cup warm water. Stir to dissolve yeast. Mix remaining water with salt; stir to dissolve.  Pour over yeast and set aside.

2. In another bowl, sift together flour, sugar, and cheese powder.

3. Add flour mixture to yeast and water, one cup at a time.  When the dough becomes hard to stir, turn out onto a floured work surface.  Let dough rest while you clean out the bowls.

4. Knead dough for ten minutes, adding more flour if necessary, until dough is smooth and elastic.  Up to another 1 1/2 cups can be incorporated here.

5. Butter a bowl and place dough inside; let rise until it has tripled in size, 2-3 hours.  Punch down risen dough and turn out onto work surface.  Sprinkle grated cheese all over.  Roll the dough up and knead just long enough to incorporate cheese.  Swirls of cheese in the baked loaf are not a bad thing!

6. Grease two loaf pans; plop dough inside. Cover each with a kitchen towel and let rise 45 minutes.  Preheat oven to 450 degrees.

7. Put loaves in oven.  After 15 minutes, turn down heat to 350 degrees and let bake for 10 more minutes.  Cool on racks.