Easy Cheesy Bread
Excellent with soup, stew or salad!
Makes 24 squares, or 12 servings
4 to 4 1/2 cups all-purpose flour, divided
2 envelopes Fleischmann’s RapidRise Yeast
2 tablespoons dried Italian seasoning
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
1-1/2 cup warm water (120° F to 130° F)
2 cups shredded Cheddar cheese, divided
2 cans (4 ounces each) diced green chiles, drained
1/4 cup drained sliced pimiento
Combine 2 cups of the flour, yeast, Italian seasoning, salt and garlic powder in a large mixing bowl. Stir in warm water. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 more minutes at high speed. With spoon, mix in 1 cup cheese and enough additional flour to make a soft dough. Cover and let rest 10 minutes.
Grease a 15 X 10-inch jelly roll pan. With lightly oiled hands, spread dough in pan. Sprinkle with remaining cheese. Top with chiles and pimiento. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes.
Preheat oven to 400° F. Bake for 20 to 25 minutes, or until done. Cut into squares. Serve warm.
Serving Size: 2 squares (1/12 of recipe, 3.6 ounces)
Calories 270; Total fat 8 g; Saturated fat 4.5 g; Cholesterol 55 mg; Sodium 490 mg; Carbohydrates 38 g; Dietary fiber 2 g; Sugars 1 g; Protein 11 g