Tomato Cheese Batter Bread
Source of Recipe
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List of Ingredients
1/4 t. soda
1 can (10-3/4 oz.) condensed tomato soup
1/2 c. Cheez Whiz
2 T. butter or margarine
1/4 c. water
3 to 3-1/4 c. all-purpose flour
2 T. sugar
1 t. salt
1 to 2 t. caraway seeds, if desired
2 packages active dry yeast
1 egg
Recipe
Oven 350.
Generously grease 1-1/2 or 2 quart round casserole or
two 8x4 inch loaf pans.
In medium saucepan, warm soda, soup, Cheez Whiz, butter and water; cool to lukewarm.
In large mixer bowl, combine 2 cups flour, sugar,
salt, caraway seeds and yeast. Add warm (not hot)
liquid to flour mixture.
Add egg. Beat 2 minutes at medium speed. By hand,
gradually stir in remaining 1 to 1 1/4 cups flour to
form a stiff batter. Cover; let rise in warm place
until light and doubled in size, about 45 to 60
minutes.
Stir batter vigorously, about 35 strokes, pour into
prepared casserole. Cover; let rise in warm place
until dough rises almost to top of casserole, about 30
to 45 minutes.
Bake at 350 degrees for 35 to 40 minutes, until deep
golden brown and loaf sounds hollow when lightly
tapped. Remove from casserole immediately bush with
butter and sprinkle with coarse salt if desired.
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