Nacho Cheese Batter Bread

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Cheddar cheese and green chilies give this no knead bread its nacho flavor.

1 loaf, about 16 slices
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1/4 cup warm tomato juice (100° to 110°F)
1 cup sour cream
1 egg
2 tablespoons sugar
1 tablespoon minced onion
1 teaspoon salt
2-1/4 cups all-purpose flour
1 cup shredded sharp cheddar cheese
2 tablespoons undrained, canned green chilies

Dissolve yeast in tomato juice in a small bowl or measuring cup. Let stand 5 to 10 minutes to foam.

Combine sour cream, egg, sugar, onions, salt, yeast mixture and 1 cup flour in a large mixing bowl. Beat until smooth. Add remaining flour and beat until well combined; dough will be sticky. Stir in cheese and chilies.

Place dough in a greased 9 x 5-inch loaf pan. Cover and let rise in a warm, draft free place for 1 to 1-1/2 hours or until doubled.

Bake in a preheated 350°F oven for 40 to 45 minutes. Remove from pan; cool on wire rack. If bread is over-browning, cover with foil.


Total Time
Rise Time 1 to 1-1/2 hours
Bake Time 40 to 45 minutes
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