Fleischmann'S Casserole Cheese Bread - cooking recipe

Ingredients

1 cup milk (I use skim, but Mom says whole milk makes the bread come out better.)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon Fleischmann's margarine (I used unsalted butter)
1 cup warm water (see NOTES below)
2 (1/4 ounce) packages Fleischmann's active dry yeast
1 cup cheese, shredded (I like sharp cheddar)
4 1/2 cups flour, sifted

Preparation

Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
Pour WARM water into large bowl and add yeast; stir until dissolved.
Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
NOTES: Instructions from 1963 yeast pkg - \"Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.\".