Servings: 1 loaf

1 envelope yeast 1 envelope yeast
¼ c. warm water (105-115° F) ¼ c. warm water (105 to 115° F)
¼ c. milk ¼ c. milk
butter (softened) butter (softened)
1 egg 1 egg
½ tsp. salt ½ tsp. salt
¼ tsp. black pepper ¼ tsp. black pepper
¾ c. finely shredded Cheddar ¾ c. finely shredded Cheddar
1½ c. flour 1½ c. flour

Scald milk; then cool to lukewarm.
In large mixing bowl, dissolve yeast in water.
Add milk, ½-c. butter,egg, salt, pepper, cheese, & ½-c. flour to yeast mixture; then mix on low speed of electric mixer for 30-secs., constantly scraping bowl.
Increase mixer speed to medium & beat 2-mins., occasionally scraping bowl.
Stir in remaining flour till you have smooth dough.
Scrape dough from sides of bowl, cover, & let rise in warm, draft free place till doubled in size (about 30-mins.) (Impression in dough should remain when touched.)
Grease 1-qt. casserole/baking dish.
Beat dough 25-strokes; then spread evenly into casserole/baking dish.
Cover & let rise in warm, draft free place till doubled in size (about 40-mins.).
Preheat oven to 375° F.
Bake till bread is brown & sounds hollow when tapped (40 to 45 mins.).
Remove immediately from casserole/baking dish, place on wire rack, & brush top with butter.
Cool 1-hr.
Cut into wedges with serrated knife to serve.
IF NOT SERVED IMMEDIATELY: Wrap in heavy-duty aluminum foil & freeze. When ready to use, unwrap & thaw at room temperature for 3½-hrs. Preheat oven to 400° F. Heat for 30-mins.

SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)  SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)