Cheese Snack Bread Recipe
Cheese Snack Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
20-25 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.
MAKES:
20-25 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.

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 shredded process cheese (Velveeta)
  • 1 large 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 15x10x1-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.
Originally published as Cheese Snack Bread in Reminisce May/June 1994, p53

Nutritional Facts

1 piece: 92 calories, 4g fat (2g saturated fat), 16mg cholesterol, 399mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 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 shredded process cheese (Velveeta)
  • 1 large egg, beaten
  • 1/3 cup milk
  • 1 teaspoon finely chopped onion
  • Caraway seeds or poppy seeds
  1. 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.
  2. 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.
  3. Punch dough down. Pat into a greased 15x10x1-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.
  4. Bake at 375° for 20 minutes or until golden brown. Cut into squares and serve warm. Yield: 20-25 servings.
Originally published as Cheese Snack Bread in Reminisce May/June 1994, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheese Snack Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review