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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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SNACK BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Devine Estate in Brenham, Texas in 1991. Ingredients:
3-1/2 cups all purpose flour |
2 tablespoons granulated sugar |
2 packages active dry yeast |
1 cup water |
2 tablespoons butter |
8 ounce jar pasteurized process cheese spread |
filling |
1/4 cup butter softened |
3 tablespoons dry onion soup mix |
Directions:
1. Lightly spoon flour into measuring cup and level off.
2. In large bowl combine 1-1/2 cups flour, sugar and yeast then blend well.
3. In small saucepan heat water and 2 tablespoons butter until very 120 degrees.
4. Add warm liquid to flour mixture then blend at low speed until moistened.
5. Beat 2 minutes at medium speed then beat in cheese until blended.
6. By hand stir in remaining 2 cups flour to make a stiff dough.
7. Cover loosely with greased plastic wrap and cloth towel then let rise in warm place 30 minutes.
8. In small bowl combine 1/4 cup butter and onion soup mix then blend well and set aside.
9. Heat oven to 350 then grease a cookie sheet and punch down dough.
10. On floured surface roll out dough to a rectangle then spread with filling.
11. Starting with large side roll up pressing edges and ends to seal.
12. With knife carefully cut lengthwise down center to form 2 loaves.
13. Place cut side up on greased cookie sheet then cover and let rise in warm place 20 minutes.
14. Bake at 350 for 25 minutes or until golden brown.
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