Cheddar Herb Snack Bread


Great with some marinara sauce for dipping!





12 servings

Prep Time

20 minutes

Rise Time

30 minutes

Bake Time

35 to 40 minutes


  • 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


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.