3 cups bread flour
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter, softened
Servings: 12
Taco Casserole Bread:
Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour. Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour. Sprinkle top of loaf with cornmeal before baking.
Yield: 1 Loaf
Cuisine: Cajun
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter, softened
Servings: 12
Taco Casserole Bread:
Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour. Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour. Sprinkle top of loaf with cornmeal before baking.
Yield: 1 Loaf
Cuisine: Cajun
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