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Cheese Snack Bread

We've enjoyed this recipe in my household for many years, and I want to share it with my fellow readers. This bread is delicious served alone as a snack or appetizer, but it's especially good with homemade soup. My 40-year-old son still requests it whenever the family gets together!
  • Total Time
    Prep: 15 min. + rising Bake: 20 min.
  • Makes
    20-25 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons shortening
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 2 cups shredded process cheese (Velveeta)
  • 1 large egg, beaten
  • 1/3 cup milk
  • 1 teaspoon finely chopped onion
  • Caraway seeds or poppy seeds


  • In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add warm milk, shortening, sugar, salt and 1-1/4 cups flour. Beat until smooth; stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Pat into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, combine cheese, egg, milk and onion. Spread over dough. Sprinkle with caraway seeds or poppy seeds.
  • Bake at 375° for 20 minutes or until golden brown. Cut into squares and serve warm.

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