CHEESE LOAF WITH SESAME TOP
6 cups all-purpose flour (6 to 6 1/2 cups)
2 tablespoons sugar
1/2 teaspoon salt
2 packages Fleischmann’sÂ® Rapid Rise Yeast
1 cup water
1 11-ounce can Cheddar cheese soup/sauce
2 cups shredded sharp Cheddar cheese (1/2 pound)
1 egg white with 1 tablespoon water
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and soup/sauce until very warm (125 to 130ÂºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, knead in cheese. Divide dough in half. Divide one half into 3 equal pieces; roll each to 14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2- Ã— 4 1/2-inch loaf pan. Repeat to make second loaf. Cover, let rise in warm, draft-free place until doubled in size, about 25 to 40 minutes.
Brush loaves with egg white mixture; sprinkle with sesame seed. Bake at 375ÂºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.