This bread travels well and is perfect for family barbecues. Cut it into thick slices, grill it on your barbecue and serve instead of the traditional hamburger bun.

Preparation

DISSOLVE sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

BEAT IN oil, salt, Tabasco and egg until smoothly blended. Add Parmesan cheese.

STIR IN 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour. Beat well. Add more flour until mixture becomes too stiff to stir and cleans sides of bowl. Turn out onto lightly floured board.

KNEAD dough, adding more flour as necessary to make a soft dough. Continue kneading until dough is smooth, elastic and no longer sticky (about 10 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).

PUNCH DOWN. Turn out onto lightly floured board. Knead in the shredded cheddar cheese until well distributed. Divide into 2 equal portions.

SHAPE each portion into a loaf. Place seam side down in 2 well greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L ) loaf pans. Cover with tea towel.

LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45-60 minutes).

BAKE at 375°F/190°C on lower oven rack for 30 to 35 minutes. Remove from pans immediately and cool on wire racks

QUICK NOTE:

This recipe makes 2 loaves. Try some of the following for variety:

Mini Cheese Loaves: Prepare as above, dividing dough into 6 portions. Shape and bake in 5" x 2 1/2" x 2" (13 cm x 6 cm x 5 cm) loaf pans. Reduce rising and baking time by approximately 10 minutes.

Mix in 1/2 lb (250 g) cooked and chopped bacon or ham with the cheese. Add chopped green onions if desired.

NOTE: Grease pans very well with shortening as cheese tends to stick when it melts.

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