Prep Time: 15 min
Cook Time: 35 min
Makes: 24 servings
| • | 1 package dry active yeast |
| • | 3/4 cup warm water (105 to 120°F) |
| • | 1/4 cup milk, scalded |
| • | 1 1/2 teaspoons sugar |
| • | 1 teaspoon salt |
| • | 1/2 cup Crisco® Pure Vegetable Oil |
| • | 3 large eggs, lightly beaten |
| • | 1 teaspoon dillweed |
| • | 2 teaspoons minced onion |
| • | 3 cups White Lily® Enriched Unbleached Bread Flour, divided |
| • | Crisco® Original No-Stick Cooking Spray |
| • | 1 cup (4 oz.) grated sharp Cheddar cheese |
| • | 1/2 cup butter, melted |
| 1. | DISSOLVE yeast in warm water in large bowl. Stir in milk, sugar, salt, oil, eggs, dillweed, onion and 2 cups flour. |
| 2. | BEAT until thoroughly mixed and smooth. Add remaining 1 cup flour; mix well (dough will be stiff but sticky). Cover with damp, lint-free cloth or plastic wrap; let rise in warm place until doubled in size, about 1 1/2 hours. |
| 3. | SPRAY a 9-inch glass pie plate or 1 1/2 quart glass casserole with no-stick cooking spray. Add cheese to dough; stir gently until evenly distributed. Place in prepared pie plate or casserole. Cover; let rise in warm place until double in size, about 45 minutes. |
| 4. | HEAT oven to 375°F. Brush top of dough lightly with melted butter. |
| 5. | BAKE 30 to 35 minutes. Remove from pie plate or casserole; brush top with melted butter. Serve warm. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/12 of loaf), Calories 150 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 160mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.