2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
2 tablespoons sugar
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup diced Cheddar cheese
3 slices cooked crumbled bacon
TOPPING
3 tablespoons cornmeal
2 teaspoons instant minced onion
2 teaspoons poppy seeds
2 tablespoons all-purpose flour
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, Italian seasoning, salt and undissolved yeast.
2. Heat water and 2 tablespoons butter in microwavable bowl. Microwave on HIGH (100% power) until liquids are very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and bacon and enough additional flour to make a stiff batter.
3. Melt remaining butter; grease a microwavable 2-quart casserole or ring pan with 1 tablespoon melted butter; coat with 2 tablespoons of Crunchy Topping mixture. Turn batter into pan; brush top with remaining butter; sprinkle with remaining topping.
4. Microwave, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes; repeat. Microwave on LOW (30% power) 2 minutes longer. Dough should be doubled in bulk; repeat procedure if dough has not doubled. Microwave on HIGH (100% power) 4 to 4 1/2 minutes, or until bread sounds hollow when tapped. Sides will still be moist. Remove from pan and cool on wire rack. Serve warm or slice and toast to serve.
___________________
Crunchy Topping: Combine 3 tablespoons cornmeal, 2 teaspoons instant minced onion, 2 teaspoons poppy seed and 2 tablespoon all-purpose flour.
Yield: 1 Loaf
2 tablespoons sugar
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup diced Cheddar cheese
3 slices cooked crumbled bacon
TOPPING
3 tablespoons cornmeal
2 teaspoons instant minced onion
2 teaspoons poppy seeds
2 tablespoons all-purpose flour
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, Italian seasoning, salt and undissolved yeast.
2. Heat water and 2 tablespoons butter in microwavable bowl. Microwave on HIGH (100% power) until liquids are very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and bacon and enough additional flour to make a stiff batter.
3. Melt remaining butter; grease a microwavable 2-quart casserole or ring pan with 1 tablespoon melted butter; coat with 2 tablespoons of Crunchy Topping mixture. Turn batter into pan; brush top with remaining butter; sprinkle with remaining topping.
4. Microwave, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes; repeat. Microwave on LOW (30% power) 2 minutes longer. Dough should be doubled in bulk; repeat procedure if dough has not doubled. Microwave on HIGH (100% power) 4 to 4 1/2 minutes, or until bread sounds hollow when tapped. Sides will still be moist. Remove from pan and cool on wire rack. Serve warm or slice and toast to serve.
___________________
Crunchy Topping: Combine 3 tablespoons cornmeal, 2 teaspoons instant minced onion, 2 teaspoons poppy seed and 2 tablespoon all-purpose flour.
Yield: 1 Loaf
Last edited by a moderator:
