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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Hot roll mix gives me a head start when making this savory bread. I usually make it with a big pot of chili and serve thick warm slices for dunking . Ingredients:
1 package (16 ounces) hot roll mix |
1 cup warm water (120° to 130°) |
2 eggs |
2 cups (8 ounces) shredded cheddar cheese |
2 tablespoons canned chopped green chilies, drained |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
2. Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 loaf (12 slices).
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