Serves: 16
Total Calories: 124

BREAD
2 1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package active dry yeast
3/4 cup milk
1/4 cup water
2 tablespoons butter or margarine

TOPPING
1/4 cup butter or margarine, melted
2 tablespoons chopped onions
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
1 cup (4 oz.) shredded Cheddar cheese

In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, combine milk, water and 2 tablespoons butter. Heat until very warm (120 to 130°F.). Add warm liquid to flour mixture mix well. Stir in remaining 1/2 to 1 cup flour to form a stiff dough.

On lightly floured surface, knead dough until smooth, about 5 minutes. Place dough in greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.

Grease two 9-inch round cake or pie pans. Divide dough in half press each half in greased pan. In small bowl, combine 1/4 cup butter, onion, oregano, paprika, garlic salt and celery seed mix well. Spread mixture over dough. Prick tops generously with fork. Sprinkle evenly with cheese. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 375°F. Uncover dough. Bake 20 to 25 minutes or until golden brown. Serve warm.

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

Nutrition Per Serving: Calories 160 Protein 5g Carbohydrate 20g Fat 7g Sodium 260mg

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: 124
Calories from Fat: 60

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