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Maxine Bullock
Spring City, Tennessee
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.
Muffin Mix Buffet Bread
- Prep Time 25 min
- Total 1 hr 20 min
- Ingredients 6
- Servings 16
Ingredients
- 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
Instructions
-
Step1Grease 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.
-
Step2Heat 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.
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Step3Bake 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
250
Calories
9g
Total Fat
5g
Protein
36g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1/16 of Recipe
- Calories
- 250
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 20mg
- 7%
- Sodium
- 370mg
- 15%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 1g
- Protein
- 5g
% 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;
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