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Green Chilies, Cheese, and Onion Bread





1 cup milk, scalded
1/4 cup butter
2 tbsp. sugar
2 tsp. salt
2 pkg. dry yeast
1/2 cup warm water (105-115°F)
1 egg, beaten
4-1/2 cup shredded sharp cheddar cheese
1 can (3-1/2 oz.) French-fried onion rings, coarsely crushed
1 can (4 oz.) chopped green chilies, drained (or jalapenos for the more daring!)


Combine milk, butter, sugar, and salt, stir until butter melts. Let cool to 105-115°F.

Dissolve yeast in water in a large mixing bowl: let stand 5 minutes or until bubbly. Add milk mixture and egg, stirring until well combined. Stir in 3 cups flour. Add enough of remaining flour to make a stiff dough.

Turn dough out onto lightly floured surface, and knead 5 minutes. Place dough in a greased bowl, turning to grease the top. Cover, and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, cover and let rest 10 minutes. Turn dough out onto a floured surface; gradually knead in the remaining ingredients. Divide dough in half, shaping each half into a round loaf. Place in 2 greased 8-inch cake pans. Let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 350°F for 40 minutes or until loaves sound hollow when tapped. Transfer loaves to wire rack to cool.

Author's Comments

To make small bread loaves, divide dough into 4 equal portions after kneading, and place into 4 greased 7-1/2x3x2-inch loaf pans. Proceed as directed, checking loaves after 30 minutes of baking time.

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