We have six children, and they all enjoy these snack squares. I've given the recipe to a number of people, and they like to add their own twists to it.
- 1 loaf (1 pound) frozen bread dough
- 1 tablespoon butter, melted
- 1 teaspoon beef bouillon granules
- 2 teaspoons each caraway seeds, poppy seeds, sesame seeds and celery seed
- 1 teaspoon dill weed
- 1/4 teaspoon garlic powder
- 2 cups (8 ounces) shredded cheddar cheese
- Thaw bread and let rise according to package directions. Pat into a greased 15-in. x 10-in. x 1-in. baking pan. Brush with butter; sprinkle with seasonings and cheese. Bake at 425° for 12-15 minutes or until golden brown. Cut into squares; serve warm. Yield: 12-15 servings.
Originally published as Cheesy Herbed Snack Squares in Country Extra November 1999, p51
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