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Cheese Snack Bread |
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Serves: 22
Print this Recipe
Fern Mumford, Chicago Heights, Illinois
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (110° - 115°)
3/4 cup warm milk (110° - 115°)
2 tablespoons shortening
1 tablespoon sugar
1 tablespoon salt
2-1/4 cups all-purpose flour to 2 3/4 cups
TOPPING:
2 cups (8 ounces) shredded process American cheese
1 egg, beaten
1/3 cup milk
1 teaspoon minced onions
Poppy seeds or caraway seeds
In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add warm milk, shortening, sugar, salt and 1-1/4 cups flour. Beat until smooth; stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Pat into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, combine cheese, egg, milk and onion. Spread over dough. Sprinkle with caraway seeds or poppy seeds. Bake at 375° for 20 minutes or until golden brown. Cut into squares and serve warm.
© Copyright Reiman Publications, 1993-1997
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