Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm chicken broth (110° to 115°)2 tablespoons sugar1 tablespoon butter1/2 teaspoon salt1/2 teaspoon poultry seasoning1 large egg, room temperature, beaten3 cups all-purpose flour, divided1-1/4 cups finely shredded cheddar cheese, dividedOnion salt, optional
Preparation
In a large bowl, dissolve yeast in warm broth. Add the sugar, butter, salt, poultry seasoning, egg and 1 cup of flour; beat until smooth. Add 1 cup of cheese and the remaining flour; stir for 1 minute.
Cover and let rise in a warm place until doubled, about 30 minutes. Stir the batter down, about 25 strokes. Spread evenly into a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 20 minutes.
Sprinkle with the remaining cheese and onion salt if desired. Bake at 375° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
