Nacho Cheese Batter Bread

Nacho Cheese Batter Bread

Print Recipe

Yield

1 loaf, about 16 slices 1 loaf, about 16 slices

Prep Time

0:15 0:15

Bake Time

40 to 45 minutes 40 to 45 minutes

Rise Time

1 to 1-1/2 hours 1 to 1-1/2 hours

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Ingredients

1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
1/4 cup warm tomato juice (100° to 110°F)
1 cup sour cream
1 egg
2 tablespoons sugar
1 tablespoon minced onion
1 teaspoon salt
2-1/4 cups all-purpose flour
1 cup shredded sharp cheddar cheese
2 tablespoons undrained, canned green chilies

Directions

Dissolve yeast in tomato juice in a small bowl or measuring cup. Let stand 5 to 10 minutes to foam.
Combine sour cream, egg, sugar, onions, salt, yeast mixture and 1 cup flour in a large mixing bowl. Beat until smooth. Add remaining flour and beat until well combined; dough will be sticky. Stir in cheese and chilies.
Place dough in a greased 9 x 5-inch loaf pan. Cover and let rise in a warm, draft free place for 1 to 1-1/2 hours or until doubled.
Bake in a preheated 350°F oven for 40 to 45 minutes. Remove from pan; cool on wire rack. If bread is over-browning, cover with foil.

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