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Cheese Soup Bread

The.french.connection's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Cheese

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