Total Calories: 185
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.
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