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Cheddar Thyme Casserole Bread |
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Serves: 12 Print this RecipeServing Size: 1 slice Makes: 1 loaf, 12 slices Denny Gross - Troy, Michigan Bake-Off® Contest 37, 1996 Get them to say "cheese" in a snap with this casserole bread covered by a cheese-coated crust. You can skip the kneading step and go right to making this cheesiest of breads instead. 2 cups (8 oz.) shredded sharp Cheddar cheese 2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon onion powder 3/4 teaspoon dried thyme leaves 1 package fast-acting dry yeast 1 1/4 cups buttermilk 2 tablespoons margarine or butter 1 egg Grease 2-quart round casserole. Press 1/2 cup of the cheese onto sides and bottom of dish. In large bowl, combine 1 1/2 cups of the flour, sugar, salt, onion powder, thyme and yeast; mix well. In small saucepan, heat buttermilk and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; beat at medium speed for 3 minutes. By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese-coated dish. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Cool 30 minutes; invert bread onto serving platter. (Bread will release from casserole in 45 to 60 seconds.) Remove casserole; cool 15 minutes before slicing. If desired, serve warm with butter. *TIP: To substitute for buttermilk, use 4 teaspoons vinegar or lemon juice plus milk to make 1 1/4, cups. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 210; Protein 9g; Carbohydrate 23g; Fat 9g; Sodium 350mg PICTURE: Clockwise from right: Cheddar Thyme Casserole Bread, Cheese-Filled Parmesan Biscuit Loaves, Biscuit Mini Focaccia (Soups, Sandwiches and Snacks) From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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