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Chili Cheddar Bread
Serve with chili or cheese soup.
35 to 40 minutes
2-3/4 to 3-1/4 cups all-purpose flour, divided
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120° to 130°F)
1/4 cup Mazola® Corn Oil
1 cup shredded Cheddar cheese
1 can (4 ounces) chopped green chilies, well-drained
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixing bowl. Add warm water and corn oil; beat 2 minutes at medium speed of electric mixer. Add 1 cup flour; beat 2 minutes longer. Stir in cheese, chilies and enough remaining flour to form a soft dough.
Knead on a lightly floured surface until smooth, about 6 to 8 minutes. Cover; let rest 10 minutes.
Shape dough into a ball. Place in a greased 2-quart casserole dish that has been sprinkled with cornmeal. Cover; let rise in a warm, draft-free place until doubled in size, about 40 minutes.
Bake at 375°F for 35 to 40 minutes or until browned and loaf sounds hollow when bottom is tapped. Remove from dish immediately and cool on wire rack.