Cheese Snack Bread Recipe

Cheese Snack Bread Recipe photo by Taste of Home

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We've enjoyed this recipe in my household for many years, and I want to share it with my fellow readers. This bread is delicious served alone as a snack or appetizer, but it's especially good with homemade soup. My 40-year-old son still requests it whenever the family gets together!

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Cheese Snack Bread Recipe

Prep: 15 min. + rising Bake: 20 min.

Yield: 20-25 Servings

15 20 35

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons shortening
1 tablespoon sugar
1 tablespoon salt
2-1/4 to 2-3/4 cups all-purpose flour
TOPPING:
2 cups (8 ounces) shredded process cheese (Velveeta)
1 egg, beaten
1/3 cup milk
1 teaspoon finely chopped onion
Caraway seeds or poppy seeds

Directions

In a large 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. Yield: 20-25 servings.

Nutritional Facts 1 serving (1 piece) equals 92 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 399 mg sodium, 10 g carbohydrate, trace fiber, 4 g protein.

Originally published as Cheese Snack Bread in Reminisce May/June 1994, p53