Chili Cheddar Bread


Serve with chili or cheese soup.





1 loaf

Prep Time

15 minutes

Rise Time

50 minutes

Bake Time

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 corn oil
  • 1 cup shredded Cheddar cheese
  • 1 can (4 ounces) chopped green chilies, well-drained
  • Cornmeal


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.