Cheese Soup Bread Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Active dry yeast1⁄2 Ounce (2 packages)
 Warm water1⁄2 Cup (8 tbs)
 Canned condensed cheddar cheese soup11 Ounce (1 can)
 Shortening1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Salt1 Teaspoon
 Eggs2
 All purpose flour5 1⁄2 Cup (88 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3400 Calories from Fat 635

% Daily Value*

Total Fat 71 g108.6%

Saturated Fat 19.1 g95.5%

Trans Fat 6.7 g

Cholesterol 433.2 mg

Sodium 2945.9 mg122.7%

Total Carbohydrates 585 g195.1%

Dietary Fiber 23.6 g94.3%

Sugars 36.7 g

Protein 91 g182.1%

Vitamin A 30.2% Vitamin C 0.07%

Calcium 25.3% Iron 200.8%

*Based on a 2000 Calorie diet

Directions

Soften yeast in water.
Heat soup to lukewarm; add shortening, sugar, salt, eggs, and yeast mixture.
Stir in 2 cups flour; beat well.
Add enough of remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface and knead in remaining flour till smooth.
Shape in a ball; place in lightly greased bowl, turning once.
Cover; let rise 1 hour or till double.
Punch down; divide dough in half and let rest 10 minutes covered.
Shape in loaves; place in 2 well greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Let rise again 1 hour or till double.
Bake in moderate oven (375°) for 30 to 35 minutes.
For glossy crust, reserve part of one egg white.
After shaping loaves, brush tops with egg white; dash with onion or garlic salt.
Quantcast