Muffin mix buffet bread (1967)

16 servings

Ingredients

Quantity Ingredient
8½ ounce Pkg corn muffin mix
2 packs Active dry yeast
¾ cup Warm water
4 cups Flour
10¾ ounce Can condensed cheddar cheese
Soup
½ cup Butter, melted

Directions

1967 Pillsbury Bake Off Winner

Grease two 8 or 9 inch square pans. Set aside 2 T of the dry muffin mix. In large bowl, dissolve yeast in warm water (105 to 115 degrees). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 c of flour, soup and ¼ cup of the melted butter; mix just until dry ingredients are moistened.

Gradually stir in remaining 2 c flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.

Heat oven to 375 degrees. Divide dough in half; press into greased pans. Cut each into 8 strips. Drizzle remaining ¼ c melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light.

Bake at 375 degrees for 18 to 25 minutes or until golden brown.

Immediately remove from pans. Break apart or cut with knife.

Serve warm. Maxine Bullock, TN. Submitted By TERRI WOLTMON On 03-11-95

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