This easy bread is pretty foolproof.
Mom used Mexican blend cheese for this version.
1 pkg yeast
1 cup very warm water
2 T butter, melted
1 t sugar
1 t salt
3 cups flour, plus extra as needed for kneading
1 1/2 cups shredded cheese (use your favorite)
In a large bowl, dissolve the yeast in the water. Let stand for 5 minutes, or til the yeast is frothy. Whisk in butter, sugar and salt mixing well to prevent clumps.
Slowly add the flour to the yeast mixture mixing til a ball forms. Knead in bowl 5 minutes or til smooth and elastic.
Place the kneaded dough in a separate buttered bowl; cover with a towel and let rise in a warm, dry place til doubled, about 1 hour.
Punch down dough. Roll out dough into a large rectangle so that the long side is perpendicular to your body. Add cheese and roll back up.
Place dough in a buttered large loaf pan; cover and let rise til doubled, about 1 hour.
Preheat oven to 400°.
Bake bread about 30 minutes or til bread sounds hollow when tapped.
Invert and cool on a rack.
Slice and serve with lots of butter.
Variation: brush with butter immediately after removing from the oven.
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