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Cheese Soup Bread

  Active dry yeast 1⁄2 Ounce (2 packages)
  Warm water 1⁄2 Cup (8 tbs)
  Canned condensed cheddar cheese soup 11 Ounce (1 can)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Eggs 2
  All purpose flour 5 1⁄2 Cup (88 tbs)

Soften yeast in water.
Heat soup to lukewarm; add shortening, sugar, salt, eggs, and yeast mixture.
Stir in 2 cups flour; beat well.
Add enough of remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface and knead in remaining flour till smooth.
Shape in a ball; place in lightly greased bowl, turning once.
Cover; let rise 1 hour or till double.
Punch down; divide dough in half and let rest 10 minutes covered.
Shape in loaves; place in 2 well greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Let rise again 1 hour or till double.
Bake in moderate oven (375°) for 30 to 35 minutes.
For glossy crust, reserve part of one egg white.
After shaping loaves, brush tops with egg white; dash with onion or garlic salt.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3400 Calories from Fat 635

% Daily Value*

Total Fat 71 g108.6%

Saturated Fat 19.1 g95.5%

Trans Fat 6.7 g

Cholesterol 433.2 mg144.4%

Sodium 2945.9 mg122.7%

Total Carbohydrates 585 g195.1%

Dietary Fiber 23.6 g94.3%

Sugars 36.7 g

Protein 91 g182.1%

Vitamin A 30.2% Vitamin C 0.07%

Calcium 25.3% Iron 200.8%

*Based on a 2000 Calorie diet

Cheese Soup Bread Recipe