Cheddar Herb Snack Bread

Great with some marinara sauce for dipping!


Details

Difficulty

Beginner

Yield

12 servings

Prep Time

20 minutes

Rise Time

30 minutes

Bake Time

35 to 40 minutes

Ingredients


  • 4-1/2 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons Italian herb seasoning
  • 1-1/2 teaspoons salt
  • 1 clove garlic, minced
  • 1-1/2 cups very warm water (120° to 130°F)
  • 2 eggs
  • 2 cups shredded cheddar cheese
  • 1 (4.5 ounce) can diced green chilies, drained
  • 1 (2 ounce) jar diced pimientos, drained

Directions


Combine 1-1/2 cups flour, undissolved yeast, herb seasoning, salt and garlic in large bowl.  Gradually add water to flour mixture.  Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.  Add eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in 1 cup cheese and remaining flour to make a stiff batter.  Let dough rest for 10 minutes.  Spread or pat batter in greased 15 x 10-inch jelly roll pan.  Sprinkle with remaining cheese; top with chilies and pimientos.  Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 375°F for 35 to 40 minutes or until done.  Remove from pan; cool on wire rack.  Serve as strips or squares.

Topping Variations:  Replace chilies and pimientos with halved pimiento-stuffed green olives or thinly sliced salami and sliced green onions.