Cheese Herb Bread
Makes 1 (10 x 15-inch) bread
1-1 / 2 cups warm water (100o to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
1-1 / 2 teaspoons salt
2 teaspoons Italian herb seasoning
1 clove minced garlic
4-1 / 2 cups all-purpose flour
2 large eggs
2 cups shredded Cheddar cheese
1 (4.5-ounce) can diced green chilies, drained
1 (2-ounce) jar diced pimientos, drained
Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add salt, herb seasoning, garlic, and 1 1 / 2 cups flour; blend well. Stir in eggs, 1 cup cheese, and remaining flour to make a stiff batter. Cover; let rest 20 minutes.
Stir down batter; spread on greased 10 x 15-inch jelly roll pan. Sprinkle with remaining cheese; top with chilies and pimientos. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 minutes.
Bake at 375oF for 30 minutes or until done. Remove from pan to wire rack. Serve warm as strips or squares.
Topping Variations: Replace chilies and pimientos with halved pimiento-stuffed green olives or thinly sliced salami and sliced green onions.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2.1 ounces (60 grams)
Calories 130; Total fat 4 g; Saturated fat 2 g;
Cholesterol 30 mg; Sodium 240 mg; Carbohydrates 19 g; Dietary fiber less than 1 g; Sugars 1 g; Protein 6 g