Poppy Seed Cheese Bread Recipe
THIS easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory!
-Elaine Mundt, Detroit, Michigan
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup warm water (110° to 115°)
- 2 cups shredded cheddar cheese
- topping:
- 1/3 cup whole milk
- 2 tablespoons shortening
- poppy seeds
- 1 teaspoon finely chopped onion
- 3/4 cup warm milk (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 to 2-1/2 cups all-purpose flour
- Carbohydrate 0.3183455554959 g
- Cholesterol 33.285558744718 mg
- Fat 7.34465747270999 g
- Fiber 0.0140555556506613 g
- Protein 4.8348842222152 g
- Saturated Fat 4.28935189505767 g
- Serving Size 1 1 serving (23g)
- Sodium 269.28875555553 mg
- Sugar 0.304289999845239 g
- Trans Fat 0.41131140613242 g
- Calories 87 calories
Directions Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 425degrees. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm. Yield: 15 servings. Originally published as Poppy Seed Cheese Bread in Reminisce January/February 1996, p47
