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Muffin Mix Buffet Bread

(12)
  2 reviews
  • 25 min prep time
  • 1 hr 20 min total time
  • 6 ingredients
  • 16 servings
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The original recipe called for cream of vegetable soup that is no longer available. Updated and revised, this moist, batter bread is slightly sweet, perfect for a brunch accompaniment.

Bake-Off® Contest 18, 1967
Maxine Bullock
Spring City, Tennessee

1
(8 1/2-oz.) pkg. corn muffin mix
2
pkg. active dry yeast
3/4 cup warm water
4
cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour
1
(10 3/4-oz.) can condensed Cheddar cheese soup
1/2
cup butter or margarine, melted

Steps

  • 1 Grease two 8 or 9-inch square pans. Set aside 2 tablespoons of the dry muffin mix. In large bowl, dissolve yeast in warm water (105 to 115°F.). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.
  • 2 Heat oven to 375°F. Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light.
  • 3 Bake at 375°F. for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
250
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
370mg
15%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Protein
5g
5%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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