Lunch: Muffin Mix Buffet Bread

The original recipe called for cream of vegetable soup that is no longer available. Updated and revised, this moist, batter bread is slightly sweet, perfect for a brunch accompaniment.

Ingredients

1 (8 1/2-oz.) pkg. corn muffin mix
2 pkg. active dry yeast
3/4 cup warm water
4 cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1/2 cup butter or margarine, melted

Instructions

Grease two 8 or 9-inch square pans. Set aside 2 tablespoons of the dry muffin mix. In large bowl, dissolve yeast in warm water (105 to 115 °F.). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.
Heat oven to 375 °F. Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup 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 °F. for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm.

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