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Poppy Seed Cheese Bread

Poppy Seed Cheese Bread
THIS easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan
12-15 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons sugar
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons shortening
  • 1 teaspoon salt
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • TOPPING:
  • 1 egg
  • 5 tablespoons milk
  • 1 teaspoon finely chopped onion
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Poppy seeds

Directions

  • In a bowl, dissolve the yeast and sugar in water. Combine milk,
  • shortening and salt; stir into yeast mixture. Add enough flour to
  • make a soft dough. Turn onto a floured surface; knead until smooth
  • and elastic, about 3 minutes. Place in a greased bowl, turning once
  • to grease top. Cover and let rise in a warm place until doubled,
  • about 1-1/2 hours.
  • Punch the dough down; press into a greased 13-in. x 9-in. baking pan.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Combine the egg, milk, onion and cheese; spread over dough. Sprinkle
  • with poppy seeds. Bake at 425° for 15-20 minutes. Cut into
© Taste of Home 2013

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Poppy Seed Cheese Bread (continued)

Directions (continued)

  • squares; serve warm. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 155 calories, 7 g fat (4 g saturated fat), 33 mg cholesterol, 261 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013