Easy cheesy snack bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | All-Purpose Flour, divided |
| 2 | packs | FLEISCHMANN's 8 g Quick-Rise |
| 1 | x | Instant Yeast (2 Tbls) |
| 2 | teaspoons | Italian Seasoning, |
| 1 | x | Dried, crushed |
| 1½ | teaspoon | Salt |
| 1 | each | Garlic clove, minced |
| 1½ | cup | Very warm Water(125F-130F) |
| 2 | eaches | Eggs |
| 2 | cups | Cheddar Cheese, shredded |
| 2 | cans | Green Chilies, 114Ml each, |
| 1 | x | Diced, drained |
| ¼ | cup | Pimentos, drained, sliced |
Directions
In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian 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 ½ cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan.
Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done.
Serve warm, cut into squares. Makes about 24 squares.