Servings: 12
Yield: 1 Loaf
Notes: Topping Variations:
Replace chilis and pimientos with:
1 jar (3-ounce) pimiento-stuffed green olives, drained and halved
OR
1/2 cup (2 ounces) sliced salami and 1/4 cup sliced green onion
OR
1 jar (6-ounce) drained, sliced marinated artichoke hearts and 2/3 cup diced, seeded tomato.
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 1/2 teaspoons salt
1 clove garlic, minced or pressed
1 1/2 cups very warm water (120º to 130ºF)
2 eggs
1 8-ounce package shredded mild sharp Cheddar cheese
1 4-ounce can diced green chilis, drained
1 2-ounce jar sliced pimientos, drained
1. In large bowl, combine 2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enough additional flour to make soft dough. Cover; let rest 20 minutes (10 minutes for Rapid Rise).
2. Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in greased 10- × 15-inch jelly-roll pan. Sprinkle with remaining cheese. Top with chilis and pimientos. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes.
3. Bake at 400ºF for 20 to 25 minutes or until done. Makes 1 (10- × 15-inch) snack bread. Serve warm, cut into strips or squares.
Yield: 1 Loaf
Notes: Topping Variations:
Replace chilis and pimientos with:
1 jar (3-ounce) pimiento-stuffed green olives, drained and halved
OR
1/2 cup (2 ounces) sliced salami and 1/4 cup sliced green onion
OR
1 jar (6-ounce) drained, sliced marinated artichoke hearts and 2/3 cup diced, seeded tomato.
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 1/2 teaspoons salt
1 clove garlic, minced or pressed
1 1/2 cups very warm water (120º to 130ºF)
2 eggs
1 8-ounce package shredded mild sharp Cheddar cheese
1 4-ounce can diced green chilis, drained
1 2-ounce jar sliced pimientos, drained
1. In large bowl, combine 2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enough additional flour to make soft dough. Cover; let rest 20 minutes (10 minutes for Rapid Rise).
2. Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in greased 10- × 15-inch jelly-roll pan. Sprinkle with remaining cheese. Top with chilis and pimientos. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes.
3. Bake at 400ºF for 20 to 25 minutes or until done. Makes 1 (10- × 15-inch) snack bread. Serve warm, cut into strips or squares.
0 comments:
Post a Comment