CHEESE BATTER BREAD

• 3 Tbsp granulated sugar
• 1/2 cup warm water
• 1 can evaporated milk, warm
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/4 tsp. dried sage
• 4 cups all purpose flour
• 1 cup shredded old cheddar cheese

In large bowl, dissolve 1 tsp. of the sugar in warm water. Sprinkle yeast over top; let stand for 10 minutes or until frothy. Stir in remaining sugar.

In separate bowl, stir together warm milk, oil, salt, mustard and sage. Stir into yeast mixture. Beat in 3 cups of the flour, 1 cup at a time, beating well after each addition.

Using wooden spoon, stir in cheese, the remaining flour until sticky dough forms. Transfer to greased 9 x 5 inch load pan, patting top with floured hand to make level.

Cover dough with damp cloth; let rise in warm draft-free place for about 1-1/4 hours or until it comes just above top of pan.

Bake in centre of 350o oven for about 1 hour or until top is brown and bottom sounds hollow when tapped. Let cool in pan on rack for 5 minutes; turn out onto rack and let cool completely.

Tip. To give the bread extra sheen, brush with 1 egg white before baking. If top of loaf is browning too much during baking, cover loosely with foil