Ingredients:

1 cup milk
2 Tbs sugar
3 tsp salt
1 Tbs butter
1 envelope dry active yeast
1 cup warm water
5 cups sifted flour
2 cups (8oz) grated Grafton Cheddar Cheese

Scald milk with sugar, salt and butter in a small saucepan. Cool just until warm. In a large bowl sprinkle yeast into warm water and stir until yeast dissolves.

Stir in cooled milk mixture. Beat in 2 cups of the flour to form a smooth, soft dough. Beat in the cheese. Gradually beat in the remaining 3 cups of flour to make a stiff dough.

Turn out onto a lightly floured pastry cloth or cutting board. Knead until smooth and elastic, adding only enough flour to keep the dough from sticking. Place in greased bowl. Turn to coat all over with shortening. Cover with a towel.

Let rise in a warm place, away from drafts, for about 1 hour or until doubled in bulk. Punch down dough, and divide in half. Knead each half a few times. Shape each into a ball and place in a greased loaf pan. Cover, and let rise again in a warm place for about an hour or until it doubles in bulk.

Bake at 350 degrees for 50 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool on a wire rack.

Maureen Fletcher
Retail Manager

For the holidays, spread the lemon bread slices with cream cheese and chopped cherries. Looks almost as good as it tastes.
1/2 cup butter
1-1/4 cup sugar
2 eggs
1 tablespoon grated lemon peel
1/2 teaspoon lemon extract
1/2 cup milk
1-1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
Cream butter and sugar. Stir in eggs, lemon peel, extract, and milk.
Combine dry ingredients and nuts. Stir into creamed mixture.
Pour into a greased and floured 9 inches x 5 inches x 3 inches loaf pan.
Bake at 350 degrees for 55 to 60 minutes.
Cool 5 minutes before removing bread from pan. Cool on wire rack.
Makes 1 loaf.