Fleischmanns Casserole Cheese Bread Recipes
FLEISCHMANN'S CASSEROLE CHEESE BREAD
My grandmother was famous for this bread, and my mom took up the tradition after Grandma passed away. When I asked Mom for the recipe this past Christmas, she handed me from her recipe box the actual package of yeast that had the recipe on the back. The expiration date was July 15, 1963. UNBELIEVABLE! How cool is that?! Anyway, this has been a family fave during the holidays for generations. I hope you all enjoy it as much as we have.
Provided by Heather3271
Categories Yeast Breads
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
- Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
- Pour WARM water into large bowl and add yeast; stir until dissolved.
- Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
- Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
- Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
- Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
- NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".
Nutrition Facts : Calories 307.7, Fat 17.8, SaturatedFat 4.1, Cholesterol 6.7, Sodium 690, Carbohydrate 31, Fiber 1.1, Sugar 2.5, Protein 6
NO-KNEAD CASSEROLE BREAD
You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
FLEISCHMANN'S 1-DISH TACO BAKE
I love looking at old magazines and tearing out recipes. I found this one a couple of years ago. We love to make it for late breakfast on weekends....brunches. The kids love it too so that makes it even better. It is both easy and yummy!
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 50m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and drain.
- Add taco seasoning and mix well.
- Mix batter ingredients together in a pre.sprayed 9 1/2 inch deep dish pie plate.
- Top batter with meat and taco seasoning mixture.
- Pour salsa evenly over meat.
- Sprinkle with cheese and crushed corn chips.
- Bake by placing in a COLD oven.
- Set temperature to 350 and bake 30 minutes or until done.
Nutrition Facts : Calories 495.1, Fat 27.9, SaturatedFat 13, Cholesterol 130.6, Sodium 933.2, Carbohydrate 31.1, Fiber 3.8, Sugar 5.2, Protein 30.9
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