|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Muffin Mix Buffet Bread |
|
Serves: 16 Print this RecipeServing Size: 1 slice Maxine Bullock - Topeka, Kansas Bake-Off® Contest 18, 1967 Grand Prize Winner The original recipe called for cream of vegetable soup, which is no longer available, so we now use Cheddar cheese soup to make the bread. Updated and revised, this moist batter bread is slightly sweet, perfect as part of a brunch selection, and just as delicious as the original was in 1967. 1 (8 1/2-ounce) package corn bread and muffin mix 2 packages active dry yeast 3/4 cup warm water 4 cups all-purpose flour 1 (10 3/4-ounce) can condensed cheddar cheese soup 1/2 cup butter or margarine, melted Grease two 8- or 9-inch square pans. Set aside 2 tablespoons of the dry muffin mix. In large bowl, dissolve' yeast in warm water (105 to 115°F.). Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes. Heat oven to 375°F. Divide dough in half; press into greased pans. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light. Bake at 375° F. for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 250; Protein 5g; Carbohydrate 36g; Fat 9g; Sodium 370mg PICTURE: Left to right: Golden Gate Snack Bread, Dilly Casserole Bread, Muffin Mix Buffet Bread 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!
Lemon Raspberry Muffins Quick Apple Cranberry Pear Muffins Chocolate Chunk Pistachio Muffins Dairyland Date Muffins The Gaint's Corn Muffins Middleberry Scones Tropical Oat Bran Muffins Lemon Nutmeg Scones Orange-Glazed Tropical Fruit Scones Graham Cracker Brown Bread Pepper Biscuit Pull-Apart Easy Baked Onion Rings Banana-Wheat Quick Bread Golden Sesame Loaves Whole Wheat Raisin Loaf Dilly Casserole Bread Easy Cheese Batter Bread Southwestern Pockets of Cheese Bread Salsa Bread Olé Onion Lover's Twist Golden Party Loaves Honey Granola Bread Cheddar Thyme Casserole Bread Italian Cheese Bread Ring Oat Bran Potato Buns Golden Gate Snack Bread Muffin Mix Buffet Bread Potato Chive Rolls Garden Pepper Bread Swedish Whole Wheat Dinner Rolls Savory Cheese and Scallion Scones Half-Time Spoon Rolls Old Plantation Rolls Cheese-Filled Parmesan Biscuit Loaves Cheese-Crusted Flat Bread Mexican Cilantro Batter Bread 04: Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
