Chili Cheddar Bread


Serve with chili or cheese soup.

Intermediate Serves
SKILL LEVEL 1 loaf - 10 servings
2-3/4 to 3-1/4 cups all-purpose flour, divided
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120° to 130°F)
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1 cup shredded Cheddar cheese
1 can (4 ounces) chopped green chilies, well-drained

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.

Nutritional Claims:  Low in cholesterol, Source of calcium, Source of iron.

Total Time
Rise Time 50 minutes
Bake Time 35 to 40 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
94 g
Calories  260
Fat / Lipides  10 g
Saturated / saturés  3 g
Carbohydrate / Glucides  31 g
Fibre / Fibres  1 g
Sugars / Sucres  2 g
Cholesterol / Cholestérol  10 mg
Protein / Protéins  9 mg
Sodium  340 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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