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Golden Gate Snack Bread

(8)

2 reviews

30 min prep time
1 hr 45 min total time
8 ingredients
16 servings

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Serve this flavorful cheese bread with soup or chili.

Bake-Off® Contest 17, 1966

Mari Petrelli

Ely, Nevada

Ingredients

Bread

3 1/2: cups Pillsbury BEST® All Purpose or Unbleached Flour

2: tablespoons sugar

2: pkg. active dry yeast

1: cup water

2: tablespoons margarine or butter

1: (8-oz.) jar pasteurized process cheese spread

Filling

1/4: cup margarine or butter, softened

3: tablespoons dry onion soup mix

Steps

1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
2 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.
3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-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. With 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.
5 Bake at 350°F. for 15 to 25 minutes or until golden brown.

1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
2 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.
3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-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. With 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.
5 Bake at 350°F. for 15 to 25 minutes or until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 200
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3g 15%
Cholesterol: 10mg; 3%
Sodium: 350mg; 15%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 4% Sugars 4g
Protein: 6g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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