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Cheese Snack Bread

 Cheese Snack Bread
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!
20-25 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Cheese Snack Bread (continued)

Directions (continued)

  • 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.