Chile-Cheddar Casserole Bread

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  • Makes: 12 servings
  • Prep: 20 mins
  • Rise: 1 hr
  • Bake: 45 mins 350°F

Chile-Cheddar Casserole Bread

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Directions

  1. Grease a 2-quart oval or rectangular baking dish; set aside. In a large mixing bowl combine vegetable juice and yeast; let stand until mixture is foamy. Add sour cream, onion, eggs, sugar, salt, ancho chile powder, and 1 cup of the flour. Beat with an electric mixer on medium speed for 2 minutes. Using a wooden spoon, stir in the remaining 1 1/2 cups flour, 1 cup of the cheese, and the green chiles (dough will be very sticky and soft).
  2. Transfer dough to the prepared baking dish. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
  3. Preheat oven to 350 degrees F. Bake for 40 minutes; sprinkle top of bread with remaining cheese. Bake for 5 minutes more. Cool in dish on a wire rack for 10 minutes. Remove bread from dish. Let cool on wire rack for 20 minutes before serving or cool completely. If desired, garnish with additional chile powder. Attach directions for reheating bread.

From the Test Kitchen

MAKE-AHEAD DIRECTIONS:

Place bread in an airtight container or large resealable plastic bag; cover or seal. Store in the refrigerator for up to 2 days.

TO REHEAT BREAD:

Wrap bread in foil. Heat in a 350 degrees F oven about 15 minutes or until heated through.

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Nutrition Facts (Chile-Cheddar Casserole Bread)

  • Per serving:
  • 203 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 57 mg chol. ,
  • 340 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 8 g pro.

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