Serves: 16
Total Calories: 159

BREAD
3 1/2 cups all-purpose flour
2 tablespoons sugar
2 packages active dry yeast
1 cup warm water
2 tablespoons margarine or butter
1 (8-ounce) jar pasteurized process cheese spread

FILLING
1/4 cup margarine or butter, softened
3 tablespoons dry onion soup mix

In large bowl, combine 1 1/2 cups flour, sugar and yeast blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130° F.). Add warm liquid to flour mixture. Blend at low speed until moistened beat 2 minutes at medium speed, Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 ° F.) until light and doubled in size, about 30 minutes.

In small bowl, combine 1/4 cup margarine and onion soup mix blend well. Set aside.

Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20 x 14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. Using knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover let rise in warm place until light and doubled in size, about 20 minutes.

Bake at 350°F. for 15 to 25 minutes or until golden brown.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 slice): Calories 190 Protein 6g Carbohydrate 25g Fat 8g Sodium 350mg

PICTURE: Left to right: Golden Gate Snack Bread, Dilly Casserole Bread, Muffin Mix Buffet Bread

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 159
Calories from Fat: 46

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
04: Breads
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