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| 2 Tasse | milk |
| 1/3 | margarine stick |
| 1/8 Tasse | White Karo syrup |
| 1 Esslöffel | brown sugar |
| 5 | (up to) |
| 6 Tasse | flour |
| 1 Packung | yeast |
| 1 Teelöffel | salt |
| 1 | (up to) |
| 2 Teelöffel | Herbs (thyme; dill, oregano, sage; or a mixture) |
| 1 Packung | (10-oz) extra sharp Cheddar cheese; grated |
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Bring milk, margarine, Karo syrup and sugar to boiling point. Cool to luke warm. Put 2 cups flour, yeast, salt and herbs in a large bowl. Add milk mixture, then grated cheese. Mix well and add more flour until the dough is dry enough to knead. Put on a flat surface and knead until very smooth, 8 to 10 minutes. Place in a greased bowl, cover, and let rise until double in bulk, 1-1/2 to 2 hours. Punch down and let rest for 10 minutes. Shape into loaves (do not knead) and let double in bulk. Bake at 375° for 45 minutes for large loaves and 30 minutes for medium loaves. Remove from pan at once. Yield: 2 large loaves or 3 medium loaves.
Mary Worthen (Mrs. Booker)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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