Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Golden Gate Snack Bread




Source of Recipe


Suzie


List of Ingredients




Golden Gate Snack Bread



Ingredients:
Bread
3-1 /2 cups all-purpose flour
2 tablespoon sugar
2 packages active dry yeast
1 cup warm water
2 tablespoons butter
1 (8 ounce) jar pasteurized process cheese spread

Filling
1/ 4 cup butter, softened 2 tablespoons dry onion soup mix



Recipe



Directions:
In large bowl, combine 1-1 /2 cups flour, sugar and yeast; blend well. In small saucepan, heat water and 2 tablespoons butter until very warm (120 to 130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat two minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 minutes.

In small bowl, combine 1 /4 cup butter and onion soup mix; blend well. Set aside.

Heat oven to 350 degrees. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20 x 14-inch rectangle. (Be sure sides are straight before rolling). Spread with filling. Staring with 14-inch side, roll up, pressing edges and ends to seal. Using knife carefully cut lengthwise down center to form two loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.

Bake at 350 degrees for 15 to 25 minutes or until golden brown.

High altitude: No change

Yield: 16 servings (1 slice per serving)