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White Lily

Cheddar Casserole Bread


15 min


35 min


24 servings


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 scalded3 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. 1.
    DISSOLVE yeast in warm water in large bowl. Stir in milk, sugar, salt, oil, eggs, dillweed, onion and 2 cups flour.

  2. 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. 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. 4.
    HEAT oven to 375°F. Brush top of dough lightly with melted butter.

  5. 5.
    BAKE 30 to 35 minutes. Remove from pie plate or casserole; brush top with melted butter. Serve warm.