CHEESE BREAD, Like Hudson’s
By Gloria Pitzer
As pictured above, seen in her self-published cookbook, The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 17).
As printed below, seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 154). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
There was something special about lunch at the Eastland Hudson’s Basement Store lunch counter, when you were shopping there. They turned it into a locker room; and gone were those special sandwiches on that very special cheese bread they baked in their own kitchens!
INGREDIENTS:
1 cup warm water
1 package dry yeast
½ teaspoon sugar
4 cups flour
1 ½ cups shredded cheddar cheese
3 eggs
2 teaspoons unsalted butter
2 tablespoons milk
INSTRUCTIONS:
Place water, yeast and sugar in a small bowl. Stir once or twice; let stand 5 or 6 minutes until bubbly.
Combine 3½ cups of the flour with the cheese and 2 of the eggs in a bowl. Add yeast mixture and stir with a spoon until all the liquid has been absorbed.
Gather dough into a ball. On floured surface, knead for about 10 minutes, dipping your hands into the remaining flour, if necessary, to keep dough soft and elastic, but no longer sticky.
With 1 teaspoon of the butter, grease a bowl that’s 3 times the size of the ball of dough. Let the dough rise until doubled in bulk (for about 90 minutes.) Punch down and let it rise again.
Punch down, again, and shape into a 9-inch loaf for pan that has been greased with the last teaspoon of butter. Brush the top of loaf with remaining egg, beaten with the 2 tablespoons of milk.
Bake at 375°F for about 45 to 50 minutes or until golden. If you double the recipe, please add another extra package of yeast, giving you a total of 3 packages in a doubled recipe.
See also…
https://therecipedetective.com/2021/01/11/mondays-memories-of-my-mom-happy-michigan-day/
