Cheddar Casserole Bread
PREP TIME: 15 min
|
COOK TIME: 35 min
|
YIELD: 24 servings |
INGREDIENTS:
| 1 pkg. dry active yeast | 1 tsp. dillweed |
| 3/4 cup warm water (105 to 120°F) | 2 tsps. minced onion |
| 1/4 cup milk scalded | 3 cups White Lily® Enriched Unbleached Bread Flour divided |
| 1 1/2 tsps. sugar | Crisco® Original No-Stick Cooking Spray |
| 1 tsp. salt | 1 cup (4 oz.) grated sharp Cheddar cheese |
| 1/2 cup Crisco® Pure Vegetable Oil | 1/2 cup butter melted |
| 3 large eggs lightly beaten |
- 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
|
PREPARATION DIRECTIONS:
-
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.
|