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Schrafft’s Cheese Bread / fourpoundsflour.com / makes two loaves
Adapted from "When Everybody ate at Schrafft’s" by Joan Kanel Slomanson, 2007 nostalgia book.
METHOD Stir/dissolve pkg dry active yeast, ½ c warm water. Add stir/dissolved 1 1/2 c warm water, 2 tea salt. Add cup at a time sifted 3 1/2 c flour, 1 1/2 tea sugar, 1-2 tea Kraft cheese powder (from mac/cheese box). When dough becomes hard to stir, turn out on floured surface. Let dough rest as you wash bowls. Knead dough 10 min smooth and elastic, add flour if needed.
Place in buttered bowl; let rise 2-3 hours (triple in size).
Punch down; turn out on counter. Sprinkle w/ cup grated sharp Cheddar. Roll up; knead just long enough to incorporate cheese. Halve dough; let rise 45 min in two greased loaf pans covered w/ towel. Bake 450 deg 15 min; reset to 350 deg; bake 10 min. Cool on racks.
When did that fat ass become the world’s nutritionist?
Oh, my beloved Schrafft’s! An acquaintance of mine wrote a nice book about those great “lady” restaurants. One day someone needs to do Longchamps and Hamburg Heaven.
“When Everybody ate at Schrafft’s” by Joan Kanel Slomanson, 2007 nostalgia book.
METHOD Stir/dissolve pkg dry active yeast, ½ c warm water. Add stir/dissolved 1 1/2 c warm water, 2 tea salt. Add cup at a time sifted 3 1/2 c flour, 1 1/2 tea sugar, 1-2 tea Kraft cheese powder (from mac/cheese box). When dough becomes hard to stir, turn out on floured surface. Let dough rest as you wash bowls. Knead dough 10 min smooth and elastic, add flour if needed.
Place in buttered bowl; let rise 2-3 hours (triple in size).
Punch down; turn out on counter. Sprinkle w/ cup grated sharp Cheddar. Roll up; knead just long enough to incorporate cheese. Halve dough; let rise 45 min in two greased loaf pans covered w/ towel. Bake 450 deg 15 min; reset to 350 deg; bake 10 min. Cool on racks.
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Sounds like what they serve at Red Lobster... or maybe better...