Poppy Seed Cheese Bread Recipe

5 1
Poppy Seed Cheese Bread Recipe
Poppy Seed Cheese Bread Recipe photo by Taste of Home
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Poppy Seed Cheese Bread Recipe

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5 1
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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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 minced onion
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Poppy seeds

Directions

In a mixing 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 board; 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 nearly doubled, about 45 minutes. Combine egg, milk, onion and cheese; spread over top of dough. Sprinkle with poppy seeds. Bake at 425° for 15-20 minutes. Cut into squares; serve warm. Yield: 12-15 servings.
Originally published as Poppy Seed Cheese Bread in Reminisce January/February 1996, p47

Nutritional Facts

1 piece: 163 calories, 8g fat (4g saturated fat), 30mg cholesterol, 267mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 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 minced onion
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Poppy seeds
  1. In a mixing 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 board; 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 nearly doubled, about 45 minutes. Combine egg, milk, onion and cheese; spread over top of dough. Sprinkle with poppy seeds. Bake at 425° for 15-20 minutes. Cut into squares; serve warm. Yield: 12-15 servings.
Originally published as Poppy Seed Cheese Bread in Reminisce January/February 1996, p47

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