Cheddar Casserole Bread

Prep Time:
15 min
Cook Time:
35 min
Total Time:
3 hr
Yield:
24 servings

Ingredients

  • 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

Instructions

  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.

Nutrition

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.

Baking Tip

To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.

Baking Tip

Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.